Herbed Lamb Koftas with Quinoa & Pomegranate Tabbouleh

Juicy, herb-infused lamb koftas meet a refreshing quinoa tabbouleh dotted with jewel-like pomegranate seeds — a dish that celebrates the warmth and vibrancy of Mediterranean flavors. It’s hearty yet light, making it perfect for weeknight dinners or festive gatherings.

This soy-free recipe balances protein-packed lamb and quinoa with a burst of fresh herbs and citrus. Every bite delivers a balance of savory, tangy, and subtly sweet notes, sure to impress family and friends alike.

Whether you’re exploring Mediterranean cooking or simply craving a wholesome meal that feels special, this recipe is a winner.

Ingredients

• 250g lean ground lamb
• 100g quinoa
• 200ml water
• 1 small cucumber, finely diced
• 150g cherry tomatoes, quartered
• 1/2 small red onion, finely chopped
• 50g pomegranate seeds
• 30g fresh parsley, finely chopped
• 15g fresh mint, finely chopped
• 2 cloves garlic, minced
• 1 lemon, for juice
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 2 tablespoons olive oil
• Salt to taste
• Black pepper to taste

Instructions

1. Rinse the quinoa under cold water. In a small pot, combine the quinoa and 200ml of water, bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside to cool.
2. In a mixing bowl, combine the ground lamb, half of the minced garlic, half of the chopped parsley, ground cumin, ground coriander, salt, and pepper. Mix well with your hands, but do not overwork the meat.
3. Divide the lamb mixture into 6–8 portions and shape them into small ovals or logs (koftas).
4. Heat 1 tablespoon of olive oil in a large non-stick pan over medium-high heat. Cook the koftas for 8–10 minutes, turning occasionally, until browned on all sides and cooked through.
5. While the koftas are cooking, prepare the tabbouleh. In a large bowl, combine the cooled quinoa, diced cucumber, cherry tomatoes, red onion, pomegranate seeds, the remaining parsley, all the mint, and the remaining garlic.
6. Drizzle the tabbouleh with the juice of one lemon and the remaining 1 tablespoon of olive oil. Season with salt and pepper and toss gently to combine.
7. Serve the warm lamb koftas immediately alongside the fresh quinoa tabbouleh.

Tips & Substitutions

• Make it lighter: Swap lamb for lean ground turkey or chicken for a lower-fat option.
• Add extra crunch: Toss in chopped toasted almonds or pistachios to the tabbouleh for texture.
• Meal prep friendly: Cook the quinoa and koftas ahead of time — they reheat beautifully for lunch the next day.

Nutrition

Approx. 1142 calories per serving

• Fat: 46g
• Carbohydrates: 100g
• Fiber: 16g
• Protein: 82g

This dish brings together balance, freshness, and flavor in every bite. Try it tonight, share it with loved ones, and let Mediterranean magic light up your table.