A vibrant and flavorful Mediterranean dish featuring spiced lamb koftas served alongside a refreshing quinoa tabbouleh studded with pomegranate seeds. This soy-free meal is a perfect balance of savory and fresh flavors.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
Ingredients
- 300g ground lamb
- 100g quinoa
- 150g cherry tomatoes, halved
- 1 small cucumber, finely diced
- 1/2 red onion, finely chopped
- 50g pomegranate seeds
- 20g fresh mint, chopped
- 20g fresh parsley, chopped
- 2 cloves garlic, minced
- 1 lemon, juiced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 tablespoons extra virgin olive oil
- Salt and black pepper to taste
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Instructions
- 1.Cook the quinoa according to package directions. Once cooked, fluff with a fork and set aside to cool completely.
- 2.In a bowl, combine the ground lamb, half the minced garlic, half the chopped mint and parsley, cumin, coriander, salt, and pepper. Mix well and form into 6-8 small oval koftas.
- 3.Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Cook the koftas for 8-10 minutes, turning occasionally, until browned and cooked through.
- 4.While the koftas cook, prepare the tabbouleh. In a large bowl, combine the cooled quinoa, cherry tomatoes, cucumber, red onion, pomegranate seeds, and the remaining mint and parsley.
- 5.In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, and the remaining garlic to create the dressing. Season with a pinch of salt and pepper.
- 6.Pour the dressing over the quinoa mixture and toss gently to combine. Serve the warm lamb koftas immediately alongside the fresh tabbouleh.
Nutrition Information
Why this recipe
This recipe is packed with high-quality protein from lamb and fiber-rich quinoa, supporting muscle health and digestion. The abundance of fresh vegetables, herbs, and pomegranate seeds provides essential vitamins, minerals, and powerful antioxidants.
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