Moroccan-Spiced Lamb with Roasted Root Vegetables & Quinoa
A vibrant, dairy-free bowl featuring tender lamb, sweet roasted root vegetables, and fluffy quinoa, all brought together with aromatic Moroccan spices for a uniquely flavorful and balanced meal.
1390 Kalorien
$8 pro Portion
$35 Min.
2 Portionen
dairy-free, any cuisine
Zutaten
- 300g lean lamb loin or leg steaks, cubed
- 120g quinoa
- 150g carrots, peeled and chopped
- 150g parsnips, peeled and chopped
- 1 red onion, sliced
- 2 cloves garlic, minced
- 20ml olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/4 tsp turmeric
- Juice of 1/2 lemon
- Small bunch of fresh parsley, chopped
- Salt and black pepper to taste
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Anleitung
- 1.Preheat your oven to 200°C. On a baking tray, toss the chopped carrots, parsnips, and red onion with half the olive oil, half the spices (cumin, coriander, paprika, turmeric), salt, and pepper. Roast for 20-25 minutes until tender.
- 2.While the vegetables roast, rinse the quinoa. In a small pot, combine the quinoa with 240ml of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until all water is absorbed.
- 3.Pat the lamb cubes dry and season them with the remaining spices, salt, and pepper.
- 4.Heat the remaining olive oil in a skillet over medium-high heat. Add the seasoned lamb and cook for 4-6 minutes, turning occasionally, until browned and cooked to your liking.
- 5.Fluff the cooked quinoa with a fork and stir in the minced garlic, lemon juice, and chopped parsley.
- 6.Divide the herbed quinoa between two bowls. Top with the roasted root vegetables and the seared lamb. Garnish with extra fresh parsley if desired.
Nährwertinformationen
50g
fat
113g
carbs
24g
fiber
91g
protein
Warum dieses Rezept
This recipe is a powerhouse of nutrition, offering high-quality protein from lamb for muscle support and sustained energy. The quinoa and root vegetables provide complex carbs and fiber for digestive health, while the spices offer anti-inflammatory benefits.