Ingredients:

  • 250g quinoa
  • 1 small onion
  • 2 garlic cloves
  • 1 bunch flat leaf parsley
  • ½ bunch mint
  • 1 handful of dried apricots
  • 1 handful of dried dates
  • 20g California walnuts
  • 500 lamb filet
  • Olive oil
  • Salt, pepper
  • 100ml vegetable stock
  • ½ teaspoon cumin
  • ½ teaspoon ground coriander
  • 1 teaspoon Harrissa
  • ½ teaspoon cinnamon
  • 1 teaspoon candied orange pieces

Preparation:

  1. Cook the quinoa according to the instructions and keep warm. Peel onion and garlic and chop finely. Wash the herbs, pat dry and chop the leaves coarsely. Chop apricots, dates, and walnuts coarsely. Cut the lamb filets into stripes and season with salt and pepper.
  2. Heat olive oil in a pan, and sear the filet stripes briefly so that they still have a pink color. Remove from pan, cover and keep warm.
  3. Use the same pan to slightly heat garlic and onions. Add spices and orange pieces. In addition, add dates, apricots, and walnuts and increase the heat for a moment. Deglaze with vegetable stock and let it boil down. Add the lamb stripes again, mix well, and season again if necessary. Fold in the fresh herbs and arrange all ingredients along with the quinoa on a platter and serve.