Delicious, Seasonal Wholefoods Recipe with Lamb
Free-Range Lamb and Quinoa-filled BC Beefsteak Tomatoes
Oct 29, 2009
This genuine BC wholefoods recipe came into being as the blossoms began to bloom, like massive cotton candy fluffs along the tree-lined streets of Vancouver one Spring evening. It is very nutritious and makes use of locally-sourced, healthful ingredients. While lamb is at it's prime in Springtime and makes for a wonderful pic-nic dish, this recipe can also be delicious served piping hot, with the drizzle on the side in the cooler months.
Free-Range Lamb and Quinoa-filled BC Tomatoes with
Thyme-Lemon-Mint Yoghurt Drizzle
A simple and healthy way to kick off a Friday night, with a glass of Shiraz or Merlot!
INGREDIENTS:
- 4 large, vine-ripened BC ‘beefsteak’ tomatoes
- 1 cup organic quinoa
- 1 package Chevre (soft goat’s cheese; sheep’s cheese will work, too)
- 1 lb. free-range lamb cut into 1 inch pieces
- 1 cup organic plain yoghurt
- 30 ml. organic lemon juice
- Sprig fresh Mint
- Sprig fresh Thyme
- 50 ml. extra virgin olive oil
TOOLS:
- ice-cream scooper
- oven/stove
- sieve for rinsing quinoa
- chef's knife
TO MAKE IT:
- Cook the quinoa. It needs 2 cups water to one cup grain; it cooks quickly. Rinse the quinoa and then soak it for at least 1 hour before cooking. This makes it less bitter. Alternatively, you can brown the hard quinoa grains in butter before you cook it to impart a slightly nutty flavour.
- Drain, cool a bit, and toss it all in olive oil. Once it is cooked, set aside.
- Cook the lamb: sauté it until each 3 cm piece is tender-but-cooked in a pan with organic butter.
- Leave it to cool.
- Cut the tomatoes in ½ each and lay out on a plate or a tray. Scoop the insides out to put in your compost. Leave each hollowed-out tomato on the tray.
- Chop the herbs finely and add them to the yoghurt.
- Stir in the lemon juice.
- Take an ice cream scoop out. Scoop the quinoa into the hollowed-out tomatoes, making sure to leave room for the other ingredients to go on top.
- Squeeze a small amount of the Chevre on to the quinoa, in the tomatoes.
- Place one piece of cooked lamb on top of each.
- Drizzle the Thyme-Lemon-Mint Yoghurt on top and serve. Ideally, serve it cool, on a spring or summer evening. This could also work as an appetizer or a side dish.
Serves 4-6
HEALTH NOTES:
Quinoa is an ancient grain, the only grain that is a complete protein in itself. It is low in fat, high in fiber and rich in niacin and B-vitamins. It is perfect for Celiac’s or folks with gluten sensitivity. It is sourced organically from Peru or Bolivia and is native to that region. Watch that it does not over-cook, as it is a bit faster than cooking brown rice. Keep your eyes on the stove as it cooks.
Try to buy free-run lamb; it is most tender. Saltspring Island, BC, is renowned for excellent, locally-produced lamb.Organic yoghurt tastes way better and your body doesn’t need all the extras that end up in conventional dairy products. BC Avalon Dairy organic plain yoghurt is recommended.
This recipe is high in the entire spectrum of B-complex Vitamins, especially Niacin and Riboflavin. It also contains no-fat protein and is easily digestible. Tomatoes are high in lycopene, which benefits joint-rebuilding, as well as skin and hair tenacity. The high concentration of amino acids found in free-range red meat cannot be found in any other food.
Olive oil restores balance to the liver and lubricates the joints, as well as preventing depression.
