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Categories:
olive oil shallot red pepper celery carrot broccoli mustard greens kidney beans cherry tomatoes ground ginger red pepper garlic oregano soy sauce sesame oil rice vinegar chops quinoa margarine water
Viewed: 29 - Published at: 5 years agoIngredients
- 1 tablespoon olive oil
- 1 shallot, chopped
- 1/2 red pepper, seeded and roughly chopped
- 1 celery rib, roughly chopped
- 1 carrot, peeled and chopped
- 1 head broccoli, cut into small florets
- 1 bunch mustard greens, cut into chiffonades
- 1 (15 ounce) can kidney beans, drained and rinsed
- 5 -6 cherry tomatoes, cut in half
- 1/2 teaspoon ground ginger
- 1/8 teaspoon red pepper flakes
- 1/4 teaspoon granulated garlic
- 1/2 teaspoon oregano
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 2 shoulder lamb chops, deboned and cut into 1 inch cubes
- 1 cup quinoa
- 1 teaspoon margarine
- 2 cups water
- 1/2 teaspoon white poppy seeds
Method
- Heat oil in a large saute pan over medium heat.
- Add shallot and let cook about 3 - 5 minutes, stirring occasionally.
- Add the carrots, celery and peppers. Let cook an additional 5 minutes or so, stirring occasionally.
- Meanwhile, in a small saucepan combine the water, margarine and the quinoa. Bring to a boil, then reduce heat and cover. Simmer over a very low flame until all the water is absorbed. About 15 minutes.
- Once the vegetables have become tender and browned, add the lamb cubes. then add the ginger, garlic, red pepper flakes, oregano, soy sauce, rice vinegar and the sesame oil. Stir to blend all the flavors.
- Let cook about 10 minutes, then add the broccoli, mustard greens and the kidney beans. Cook and additional 10 minutes or until the lamb is cooked through.
- Right before taking it off the heat, add the cherry tomatoes and the white poppy seeds.
- Serve alongside the cooked quinoa.
