Mediterranean Lamb Koftas with Herbed Quinoa

27 oct 2025

Mediterranean Lamb Koftas with Herbed Quinoa

Savory lamb koftas, sweetened with a hint of apricot, served alongside a refreshing and protein-packed herbed quinoa salad. A perfectly balanced and vibrant dairy-free meal.

Few dishes capture the warmth and balance of Mediterranean cooking quite like lamb koftas. These flavorful bites combine the richness of lamb with subtle sweetness from apricots and a bright, herby quinoa salad that refreshes every bite.

Perfect for a summer dinner, meal prep, or an elegant gathering, this dish brings together comfort and sophistication on one plate. The herbed quinoa makes it a wholesome, protein-packed companion to the savory koftas.

Let’s dive into how to make this colorful, nutrient-rich, and dairy-free delight at home.

Ingredients

500g ground lamb
60g dried apricots, finely chopped
1 red onion, finely grated
2 cloves garlic, minced
200g quinoa
400ml water
1/2 cucumber, finely diced
50g fresh parsley, chopped
20g fresh mint, chopped
3 tbsp olive oil, divided
1 lemon, juiced
2 tsp ground cumin
1 tsp ground coriander
Salt to taste
Black pepper to taste

Instructions

Rinse 200g of quinoa under cold water. Add it to a pot with 400ml of water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. Fluff with a fork and set aside to cool slightly.
While the quinoa cooks, combine 500g ground lamb, 60g chopped apricots, the grated red onion, 2 minced garlic cloves, half of the chopped parsley, 2 tsp cumin, and 1 tsp coriander in a large bowl. Season with salt and pepper.
Mix the kofta ingredients thoroughly with your hands, then form the mixture into 12–16 small oval patties.
Heat 1 tbsp of olive oil in a large non-stick skillet over medium-high heat. Cook the koftas for 8–10 minutes, turning occasionally, until browned on all sides and cooked through.
Prepare the salad. In a separate large bowl, combine the cooled quinoa, 1/2 diced cucumber, the remaining fresh parsley, and 20g chopped mint.
Create the dressing by whisking together the juice of 1 lemon and the remaining 2 tbsp of olive oil. Pour over the quinoa salad, season with salt and pepper, and toss gently to combine.
Serve the warm lamb koftas immediately with the herbed quinoa salad.

Tips & Substitutions

Make it leaner: Substitute half the lamb with ground turkey or chicken for a lighter version.
Add a kick: Mix in a pinch of chili flakes or harissa for a spicier twist.
Meal prep friendly: The koftas and quinoa salad store well for up to 3 days; reheat the koftas gently and serve with chilled quinoa.