A vibrant and protein-rich Mediterranean dish featuring juicy lamb koftas, fluffy quinoa, and a refreshing cucumber-tomato salad, all brought together with a zesty lemon-tahini drizzle.
Zutaten
- 300g lean lamb mince
- 120g quinoa
- 240ml water or vegetable broth
- 150g cherry tomatoes, halved
- 1 small cucumber, diced
- 1/2 red onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh parsley
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 tablespoons tahini
- 1 lemon, juiced
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
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Anleitung
- 1.Rinse the quinoa under cold water. In a small pot, combine the quinoa and 240ml of water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork.
- 2.While the quinoa cooks, prepare the koftas. In a bowl, combine the lamb mince, half of the minced garlic, cumin, coriander, salt, and pepper. Mix well and form into 6-8 small, oval-shaped patties.
- 3.Heat the olive oil in a large skillet over medium-high heat. Add the koftas and cook for 3-4 minutes per side, until browned and cooked through. Remove from the skillet and set aside.
- 4.In a large bowl, combine the cooked quinoa with the halved cherry tomatoes, diced cucumber, chopped red onion, fresh mint, and fresh parsley. Mix gently.
- 5.Prepare the drizzle. In a small bowl, whisk together the tahini, lemon juice, the remaining minced garlic, and 2-3 tablespoons of water until you have a smooth, pourable consistency. Season with a pinch of salt.
- 6.To serve, divide the herbed quinoa salad between two plates. Top with the warm lamb koftas and drizzle generously with the lemon-tahini sauce.
Nährwertinformationen
Warum dieses Rezept
This recipe is rich in high-quality protein from lamb and quinoa to support muscle repair. It's a balanced meal providing complex carbs for energy, fiber for digestion, and healthy fats from tahini and olive oil for a nutritious boost.
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