Ingredients

• 500g lean lamb mince
• 200g quinoa
• 400ml water or low-sodium vegetable broth
• 1 large cucumber, diced
• 250g cherry tomatoes, halved
• 1 red bell pepper, diced
• 1 small red onion, finely sliced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon cumin powder
• 200g plain low-fat Greek yogurt
• 15g fresh mint, chopped
• 15g fresh parsley, chopped
• Juice of 1/2 lemon
• Salt and black pepper to taste

Instructions

1. Rinse 200g of quinoa and cook it in 400ml of water or broth according to package directions, typically simmering covered for 15–20 minutes. Fluff with a fork when done.
2. While the quinoa cooks, dice the cucumber and bell pepper, halve the tomatoes, and thinly slice the onion. Combine these fresh vegetables in a bowl.
3. Heat olive oil in a skillet over medium-high heat. Add the lamb mince and minced garlic, cooking until browned. Drain any excess fat for a leaner result.
4. Stir the oregano, cumin, salt, and pepper into the cooked lamb. Sauté for one more minute to release the aromas, then remove from heat.
5. In a separate small bowl, mix the Greek yogurt, chopped mint, chopped parsley, and lemon juice to create a refreshing sauce. Season lightly.
6. To serve, divide the quinoa into four bowls. Layer with the seasoned lamb, the fresh vegetable mixture, and finish with a dollop of the herb-yogurt sauce.

Tips & Substitutions

• Make it vegetarian: Swap the lamb for grilled halloumi or chickpeas for a plant-based twist.
• Boost the flavor: Add a sprinkle of crumbled feta or a drizzle of extra virgin olive oil before serving.
• Meal prep friendly: Store components separately and assemble just before eating to keep textures fresh.

Nutrition

Calories: 2180 (serves 4)

• Fat: 24g
• Carbohydrates: 45g
• Fiber: 8g
• Protein: 39g