Juicy, spiced lamb koftas served with a vibrant, protein-packed quinoa tabbouleh. A fresh and satisfying Mediterranean-inspired meal perfect for a healthy dinner.
Zutaten
- 500g lean ground lamb
- 200g quinoa
- 1 large cucumber, diced
- 250g cherry tomatoes, halved
- 150g pomegranate seeds
- 1 large bunch fresh parsley, chopped
- 1 small bunch fresh mint, chopped
- 1 red onion, finely chopped
- 2 cloves garlic, minced
- 1 lemon, juiced
- 45ml extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- Salt and black pepper to taste
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Anleitung
- 1.Rinse the quinoa, then cook it according to package directions. Once cooked, fluff with a fork and set aside to cool.
- 2.In a bowl, combine the ground lamb, half of the chopped red onion, minced garlic, cumin, coriander, half of the parsley, half of the mint, salt, and pepper. Mix thoroughly.
- 3.Form the lamb mixture into 12-16 small, oval-shaped koftas.
- 4.Heat 15ml (1 tbsp) of olive oil in a large skillet over medium-high heat. Cook the koftas for 8-10 minutes, turning regularly until browned and cooked through.
- 5.While the koftas cook, prepare the tabbouleh. In a large serving bowl, combine the cooled quinoa, cherry tomatoes, cucumber, pomegranate seeds, and the remaining red onion, parsley, and mint.
- 6.In a small bowl, whisk together the lemon juice and the remaining 30ml (2 tbsp) of olive oil. Pour the dressing over the tabbouleh, season with salt and pepper, and toss gently to combine.
- 7.Serve the warm lamb koftas immediately with the fresh quinoa tabbouleh.
Nährwertinformationen
Warum dieses Rezept
This high-protein recipe supports muscle maintenance and satiety with lean lamb and quinoa. It's rich in fiber, vitamins, and antioxidants from fresh herbs and vegetables, promoting digestive health and overall wellness.
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