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Prep Time
20 min
Cuisine
North African
The base for our pilaf, traditionally a mixed rice dish, is made up of super trendy, nutrituous as anything, quinoa, prounounced 'keen-wa'. This virtuous yet cosy number combines pan-fried lamb, chickpeas, toasted almonds, fresh mint and sweet cranberries. Perfumed with the spice blend ras el hanout, for unmistakable Persian flavour.
Prep Time
20 min
Cuisine
North African
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 924 kJ 220 kcal |
3095 kJ 738 kcal |
Fat of which saturates |
8.5 g 2.5 g |
28.5 g 8.4 g |
Carbohydrate of which sugars |
21.5 g 4.1 g |
71.9 g 13.8 g |
Fibre | 5.1 g | 17.1 g |
Protein | 12.2 g | 40.7 g |
Salt | 0.86 g | 2.88 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6
Boil a kettle
Add the quinoa to a pot with plenty of boiled water and a pinch of salt (the same as you would for pasta) and cook over a high heat for 15-20 min or until tender
Meanwhile, heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat
Add the lamb and cook for 4 min, breaking it up as you go, until it's starting to crisp and colour
Meanwhile, peel and finely chop (or grate) the garlic
Chop the spring onion[s] roughly
Strip the mint leaves from the stems and chop finely, discarding the stems
Drain the chickpeas in a sieve for later
Add the almonds to a baking tray and put them in the oven for 5 min or until they've darkened slightly in colour
Once toasted, remove the tray from the oven and leave to cool
Crumble the stock cube[s] into the mince along with the garlic, spring onion, ras el hanout and a pinch of sugar, salt and pepper
Cook for 2 min, then add the drained chickpeas
Cook for 3 min further or until the mince is cooked through
Once the quinoa is tender, add the dried cranberries straight into the same pot and cook for 1 min further, until the cranberries have rehydrated
Drain the cooked quinoa and cranberries in a sieve and leave to steam-dry for a few min
Meanwhile, chop the toasted almonds roughly
Gently mix the steam-dried quinoa and cranberries through the lamb with half the almonds and half of the mint
Serve and garnish with the remaining almonds and mint
Enjoy!