Lamb and Quinoa Casserole

Quinoa can be an intimidating ingredient if you’re not used to it – but we’ve made it easy to incorporate this amazing grain into your meal plan with this Lamb and Quinoa Casserole recipe. Slow cooking the lamb in a flavorful broth with lots of herbs leaves you with a rustic, savory dish and perfectly tender meat. This recipe is great as a lunch or light dinnertime dish.

No ratings yet

Print Add to Collection

Course: Dinner

Keywords: bake, casserole, lamb, quinoa, rustic, stew

Prep Time: 10

Cook Time: 3

Total Time: 3 10

Servings: 4

Calories: 545kcal

Ingredients

3 Tbsp olive oil, divided
2 garlic cloves
2 medium onion, chopped
2 medium zucchini, finely chopped
2 medium stalks celery, finely chopped
2 cups quinoa
24 ounces lamb shanks, or lamb chops, pieces to equal total weight
1 1/2 cups chicken broth, low sodium
4 sprigs parsley, chopped
2 bay leaves
1 Tbsp thyme, fresh

Instructions

Preheat the oven to 300°F (150°C).
In a large frying pan, over medium heat, add in 2 Tbsp (30mL) of the oil. When the oil is hot enough, add in onions and garlic. Fry until the onions are translucent then add the vegetables. Cook until vegetables are light golden in color.
Add the quinoa, stirring constantly until golden brown. Transfer into a large saucepan.
In a large pan, brown the lamb and add it to the casserole dish.
Pour in the broth and add the herbs. If necessary, add more liquid to cover the quinoa .
Bake for 2 1/2 to 3 hours.
When you are finished, the quinoa should be just moist and the meat should be tender.

Video

Notes

Made for the following conditions:

Diabetes
Gout
Heart Disease
High Cholesterol

Nutrition