Lamb and Chicken with Red Onion, Zucchini confit over Quinoa and Tahini Brandade, a photo by atl10trader on Flickr.
Here's a brief recap of the preparations:
Salt and pepper chicken pieces and lamb chops. Pat dry before this step. Sear meats in a pressure cooker with a bit of oil and high heat - no more than 4 minutes. Remove meat and add chopped onions, celery, and shallots or leeks. Stir around for 5 minutes then add back the meat, zucchini, and herbs (tarragon and sage in this case). Put on low heat for about 45 minutes.
Make quinoa. Add spinach leaves after quinoa is done and resting covered.
Brandade is made by taking 3 Tlbs of tahini sauce, juice of 1 lemon, olive oil, 3 tilapia or similar white flaky fish fillet, dash of ginger, lemongrass, garlic, and salt. Put into a VitaMix or high powered blender and adjust for thickness with water. Note that there is no diary in this but the result will be quite smooth and creamy in texture!