Ingredients

• 500g lean ground lamb
• 200g quinoa
• 1 large cucumber, finely diced
• 250g cherry tomatoes, halved
• 1 red onion, finely chopped
• 3 cloves garlic, minced
• 1 bunch fresh parsley, chopped
• 1/2 bunch fresh mint, chopped
• 1 lemon (juice and zest)
• 3 tablespoons extra virgin olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and black pepper to taste

Instructions

1. Rinse the quinoa under cold water. In a medium pot, combine the quinoa with 400ml of water and a pinch of salt. 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.
2. In a large bowl, combine the ground lamb, half of the chopped red onion, half of the minced garlic, half of the parsley and mint, cumin, coriander, salt, and pepper. Mix well and form into 8 small patties.
3. Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Cook the patties for 4-5 minutes per side, until browned and cooked through. Set aside.
4. In the bowl with the cooked quinoa, add the remaining red onion, cucumber, cherry tomatoes, and the remaining fresh parsley and mint. Gently toss to combine.
5. For the dressing, whisk together 2 tablespoons of olive oil, the juice and zest of one lemon, the remaining minced garlic, and a pinch of salt and pepper.
6. To serve, divide the quinoa salad among four plates. Top with two lamb patties each and drizzle generously with the lemon-herb dressing.

Tips & Substitutions

• Make it lighter: Swap lamb for lean ground turkey or chicken for a lower-fat option.
• Herb flexibility: If fresh parsley or mint isn’t available, use dried herbs (reduce to 1 teaspoon each).
• Add a creamy touch: Top with a dollop of Greek yogurt mixed with lemon juice and garlic for added richness.

Nutrition

Approx. total per recipe: 2240 calories

• Fat: 115g
• Carbohydrates: 165g
• Fiber: 30g
• Protein: 110g