Gingered Lamb and Quinoa in Phyllo
| Yield: | 16 Servings |
| Categories: | Lamb, Appetizers, Grains |
| 1 | tb | Extra virgin olive oil; may be doubled |
| 1 | md | Onion; finely chopped |
| 3 | oz | Oyster mushrooms; chopped (or shiitake or button mushrooms) |
| 1/2 | lb | Lean ground lamb |
| 1/2 | ts | Fresh thyme leaves; (from about 3-sprigs) |
| Salt and pepper; to taste | ||
| 3 | c | Quinoa; cooked (steamed) |
| 1/3 | c | Roasted red peppers; (bell) minced |
| 1/4 | c | Flatleaf parsley; chopped fresh |
| 1/4 | c | Pine nuts; or less |
| 1 | tb | Fresh ginger root; minced |
| 16 | Sheets phyllo dough; thawed | |
| Diet margarine; spray* |
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