serves
4
prep
2:10 hours
cook
20 minutes
difficulty
Mid
serves
4
people
preparation
2:10
hours
cooking
20
minutes
difficulty
Mid
level
Ingredients
- 300 g quinoa
- 2 tbsp olive oil
- 1 onion, chopped
- 1 garlic clove, finely chopped
- 200 g lamb shoulder, diced
- 1 tsp dried oregano
- 100 g crumbled feta
- flat-leaf parsley, to serve
- boiled sliced potatoes, to serve
Instructions
Soak 300 g quinoa in water for 2 hours, changing water at least once during that time. Drain and set aside.
Heat 2 tbsp olive oil in a heavy-based saucepan over hight heat. Add 1 chopped onion and 1 finely chopped garlic clove and cook, stirring, for 6 minutes or until onion is browned. Add 200 g diced lamb shoulder and 1 tsp dried oregano and season with salt and pepper. Cook for 3 minutes or until lamb is browned. Add quinoa and just enough water to cover, then bring to the boil. Reduce heat to medium and cook for 6 minutes or until quinoa is almost cooked. Add 100 g crumbled feta and cook, stirring, for 3 minutes or until combined.
Sprinkle with chopped flat-leaf parsley and serve quinoa atamalada with boiled sliced potatoes.
Photography Frances Andrijich
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
