Peruvian quinoa and lamb stew (quinoa atamalada)

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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