Ingredientes

• 500g ground lamb
• 200g quinoa
• 400ml water or vegetable broth
• 1 large cucumber, diced
• 250g cherry tomatoes, halved
• 1 small red onion, finely chopped
• 60ml tahini
• 60ml water
• 1 lemon, juiced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Instrucciones

1. 1.Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa with 400ml of water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed. Fluff with a fork.
2. 2.While the quinoa cooks, heat the olive oil in a large skillet over medium-high heat. Add the ground lamb and cook, breaking it up with a spoon, until browned (about 5-7 minutes). Drain any excess fat.
3. 3.Stir in the minced garlic, cumin, oregano, coriander, salt, and pepper. Cook for another minute until fragrant. Remove from heat.
4. 4.In a small bowl, prepare the dressing by whisking together the tahini, lemon juice, 60ml of water, and a pinch of salt until smooth. Add more water if needed to reach a drizzling consistency.
5. 5.Prepare the fresh salad by combining the diced cucumber, halved cherry tomatoes, and finely chopped red onion in a bowl.
6. 6.To assemble for meal prep, divide the cooked quinoa, seasoned lamb, and fresh salad mixture evenly among four airtight containers. Store the dressing in separate small containers to keep the salad crisp. Drizzle with dressing just before serving and garnish with fresh parsley.

Información nutricional

Por qué esta receta