It’s been a long time since my last post. We have been traveling in New Zealand but more on that in another post.
While we have been away it has rained non-stop! The garden has gone crazy (apart from the pumpkins and zucchinis which have powdery mildew. It is now March so time to start planting autumn vegetables. I have a big day planned tomorrow! But for tonight I wanted a quick, easy, tasty, healthy dinner… Rosemary lamb loin chops with quinoa salad and coconut spinach.
First the quinoa salad as this takes the longest unless you have some roasted capsicum on hand.
- 1 c quinoa
- 1/2 red capsicum
- olive oil
- Approx 10 kalamata olives, sliced
- 1/4 c mint, finely chopped
- 1/2 c vegetable stock
Heat the oven to 200 C. Slice capsicum into small pieces. Coat with oil and roast on a tray in oven for approx 15 minutes or until soft. Meanwhile cook the quinoa as directed but replace half the water required with stock. Once capsicum and quinoa are cooked combine ingredients and stir. Serve warm or cold.
- 2 lamb loin chops
- 2 sprigs rosemary
Season the lamb with the rosemary. Heat oil in a frypan. Cook lamb on high heat for 5-8 minutes depending on preference. Serve with quinoa salad and butter spinach.
- 6 stalks silver beet
- 1 tsp coconut oil
Bring a pot of water to boil. Meanwhile tear central stalk out of silverbeet. Chop and wash leaves and place into boiling water. Cook for 5 minutes or until soft. Drain and allow to cool slightly. Squeeze out as much water as possible. Heat cocnut oil in pot and return silverbeet. Cook for 3-4 minutes.