Ingrédients

• 400g lean ground lamb
• 200g quinoa
• 400ml water or vegetable broth
• 1 large cucumber, finely diced
• 250g cherry tomatoes, quartered
• 100g pomegranate seeds
• 50g fresh parsley, finely chopped
• 20g fresh mint, finely chopped
• 1 small red onion, finely chopped
• 3 cloves garlic, minced
• 1 lemon, juice and zest
• 45ml extra virgin olive oil
• 1 tsp ground cumin
• Salt and black pepper to taste

Instructions

1. 1.Rinse 200g of quinoa. In a medium pot, combine it with 400ml of water or broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the liquid is absorbed. Fluff with a fork and set aside to cool.
2. 2.In a mixing bowl, combine 400g ground lamb, 2 minced garlic cloves, half of the chopped mint and parsley, 1 tsp cumin, salt, and pepper. Form the mixture into 8 small, flat patties.
3. 3.Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Cook the lamb patties for 3-4 minutes per side until browned and cooked through. Set aside.
4. 4.To make the tabbouleh, combine the cooled quinoa, diced cucumber, quartered tomatoes, pomegranate seeds, red onion, and the remaining mint and parsley in a large bowl.
5. 5.For the dressing, whisk together 45ml extra virgin olive oil, the juice and zest of 1 lemon, 1 minced garlic clove, salt, and pepper.
6. 6.Pour the dressing over the quinoa salad and toss to combine. Serve the tabbouleh alongside the warm lamb patties, two per person.

Informations nutritionnelles

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