Meat of the Day: Grilled Lamb Chops with Red Squash Quinoa

Before the cold weather settles in, make sure you eat all the vitamins and minerals your body will need to fight against winter. With this protein-packed meal, you will get iron, zinc and Vitamin B from the lamb while the quinoa (one of the superfood) brings you manganese, coper, magnesium and fiber.

Enjoy this tasty and healthy recipe.

                                  
For 4 people
1 onion
600g red kuri squash (or butternut squash if you can't find)
20g butter
4tbs olive oil
200g quinoa
40cl  chicken stock
150g chick peas from a tin, drained
1tbs basil chopped
12 lamb chops
1 lemon
salt, pepper

Peel and chop the onion. Cut the squash in cubes. In a cast iron casserole, cook the onion with the butter and 2tbs olive oil.

When the onion is lightly tinged brown, add the quinoa and stir for 2minutes and ass the squash. Pour the chicken stock in the casserole, add salt and pepper and cover. Cook for 10minutes.

Add the chick peas and the basil. Stir, and lower the heat to the minimum to keep warm.

Season the lamb chops. Grill them in a frying pan with 2tbs olive oil, 3minutes on each side.

Serve with the quinoa casserole and lemon slices.

To drink with: Bordeaux or Cabernet sauvignon from California.