Ingredients

• 400g lean ground lamb
• 180g quinoa
• 400ml water or vegetable broth
• 1 can (400g) chickpeas, rinsed and drained
• 1 large red bell pepper, chopped
• 1 large zucchini, chopped
• 200g cherry tomatoes
• 1 medium red onion, finely chopped
• 3 cloves garlic, minced
• 45ml extra virgin olive oil
• 45ml fresh lemon juice
• 1 tbsp dried oregano
• 1 small bunch fresh parsley, chopped
• Salt and black pepper to taste

Instructions

1. Preheat your oven to 200°C. On a baking sheet, toss the chopped bell pepper, zucchini, and whole cherry tomatoes with 15ml of olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. While the vegetables roast, rinse the quinoa. In a medium pot, combine quinoa with 400ml of water or broth, bring to a boil, then cover and simmer for 15–20 minutes until the liquid is absorbed. Fluff with a fork.
3. Heat 15ml of olive oil in a skillet over medium-high heat. Sauté the red onion until soft (3–4 minutes), then add the minced garlic and cook for one more minute.
4. Add the ground lamb to the skillet, breaking it apart with a spoon. Cook until browned, about 5–7 minutes. Drain any excess fat, then stir in the dried oregano, salt, and pepper.
5. Prepare the dressing by whisking together the remaining 15ml of olive oil and the fresh lemon juice in a small bowl.
6. Assemble four meal-prep containers by layering the cooked quinoa, lamb mixture, roasted vegetables, and chickpeas. Drizzle with the lemon dressing, garnish with fresh parsley, and seal for storage in the refrigerator.

Tips & Substitutions

• Make it vegetarian: Swap the lamb for crumbled feta or grilled halloumi for a satisfying plant-focused option.
• Mix up your grains: Use brown rice, bulgur, or couscous if you don’t have quinoa on hand.
• Add more greens: Toss in spinach or arugula just before serving for an extra nutrient boost.

Nutrition

Total Calories: 2210 kcal (serves 4)

• Fat: 93g
• Carbohydrates: 200g
• Fiber: 42g
• Protein: 122g

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