Moroccan Spiced Lamb with Apricot Quinoa
Tender, lean lamb mince infused with warm Moroccan spices, served over a fluffy bed of quinoa studded with sweet dried apricots and fresh mint. A vibrant, satisfying, and completely dairy-free meal.
1250 Kalorien
$4 pro Portion
$30 Min.
2 Portionen
dairy-free, any cuisine
Zutaten
- 250g lean lamb mince
- 120g quinoa
- 250ml vegetable broth or water
- 1 small onion
- 2 cloves garlic
- 40g dried apricots
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- Juice of 1/2 lemon
- Small handful of fresh mint, chopped
- Salt and black pepper to taste
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Anleitung
- 1.Rinse the quinoa thoroughly. In a small saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. Let it stand, covered, for 5 minutes.
- 2.While the quinoa cooks, finely chop the onion and mince the garlic. Roughly chop the dried apricots.
- 3.Heat the olive oil in a large skillet or pan over medium-high heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic, cumin, coriander, turmeric, and cinnamon, and cook for 1 more minute until fragrant.
- 4.Add the lean lamb mince to the skillet. Break it up with a spoon and cook for 6-8 minutes, or until browned and cooked through. Season with salt and pepper.
- 5.Fluff the cooked quinoa with a fork. Stir in the chopped apricots, fresh mint, and lemon juice.
- 6.To serve, divide the apricot quinoa between two bowls and top with the spiced lamb mince.
Nährwertinformationen
59g
fat
115g
carbs
14g
fiber
66g
protein
Warum dieses Rezept
This recipe is a powerhouse of balanced nutrition, offering high-quality protein from lamb for muscle support and fiber-rich complex carbs from quinoa for sustained energy. It's packed with vitamins and minerals, making it a wholesome and flavorful meal.