A vibrant and satisfying gluten-free bowl featuring warmly spiced ground lamb, fluffy quinoa, and a medley of fresh vegetables, all tied together with a refreshing mint-yogurt sauce.
Zutaten
- 500g lean ground lamb
- 200g quinoa
- 400ml vegetable broth or water
- 1 large cucumber, diced
- 250g cherry tomatoes, halved
- 1 red onion, finely chopped
- 2 cloves garlic, minced
- 30ml olive oil
- 200g plain Greek yogurt
- 1 lemon, for juice
- 1 small bunch fresh mint, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- Salt and freshly ground black pepper to taste
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Anleitung
- 1.Rinse the quinoa thoroughly. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until all the liquid is absorbed. Set aside and fluff with a fork.
- 2.While the quinoa cooks, heat the olive oil in a large pan over medium-high heat. Add half of the chopped red onion and the minced garlic, and sauté for 1-2 minutes until fragrant.
- 3.Add the ground lamb to the pan. Cook, breaking it up with a spoon, for 6-8 minutes until browned. Drain any excess fat. Stir in the cumin, coriander, salt, and pepper.
- 4.Prepare the sauce by combining the Greek yogurt, chopped mint, and the juice of half a lemon in a small bowl. Season with a pinch of salt and mix well.
- 5.Assemble the bowls. Divide the cooked quinoa among four bowls. Top with a portion of the spiced lamb, a generous helping of diced cucumber, cherry tomatoes, and the remaining raw red onion.
- 6.Drizzle each bowl with the mint-yogurt sauce and serve immediately with a lemon wedge on the side for extra zest.
Nährwertinformationen
Warum dieses Rezept
This nutritious recipe offers a fantastic balance of macronutrients. Lean lamb provides high-quality protein and iron, while quinoa delivers complete protein and fiber. The fresh vegetables ensure a rich supply of vitamins and antioxidants for overall wellness.
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