Lamb Tenderloin With Quinoa And Greens

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 tablespoons indian curry paste
• 1 3/4 lbs lamb tenderloin, cut crosswise in half (2)
• 2 (14 ounce) cans chicken broth, divided
• 1 cup quinoa, rinsed and drained
• 1 (16 ounce) bag fresh kale, washed and chopped
• 2 large garlic cloves, pressed through a garlic press
• 1 tablespoon olive oil
• low-fat plain yogurt (optional)
• fresh parsley sprig, for garnish

Recipe

• 1 rub curry paste on all sides of lamb. arrange lamb on a jelly-roll pan and refrigerate.
• 2 heat oven to 425 degrees f. bring 1 can broth to boil in a medium saucepan over medium-high heat. add quinoa; cover and simmer until liquid is absorbed and grains are tender, 15 minutes. remove from heat; let stand covered, 5 minutes.
• 3 place jelly-roll pan with lamb in oven. roast lamb 10 minutes. turn and roast 10 minutes more, or until an instant-read thermometer inserted in center of each piece of lamb reaches 160 degrees f. transfer to a cutting board and let stand 5 minutes.
• 4 meanwhile, bring kale and remaining 1 can broth to a boil in a medium saucepan over medium-high heat. add garlic and oil. reduce heat and simmer, stirring often, until kale is tender, 20 minutes. transfer kale to a large serving bowl; stir in quinoa.
• 5 thinly slice lamb and divide among 4 serving plates. serve with kale, quinoa, and yogurt. garnish with parsley, if desired.