Mediterranean Lamb & Quinoa Power Bowl
27. lis 2025.
Mediterranean Lamb & Quinoa Power Bowl
A vibrant, nutrient-packed bowl featuring tender seared lamb, fluffy quinoa, and roasted Mediterranean vegetables, all tied together with a zesty lemon-herb dressing. A perfectly balanced and satisfying gluten-free meal.
If you’re looking for a wholesome, flavor-forward dish that feels both indulgent and nourishing, this Mediterranean Lamb & Quinoa Power Bowl is the answer. It’s a perfect blend of lean protein, vibrant vegetables, and bright herbs—all in one nutritious bowl.
With minimal prep and maximum flavor, it’s a great choice for easy weeknight dinners or meal prep lunches that keep you energized throughout the day.
Let’s bring the sun-kissed flavors of the Mediterranean to your table with this colorful and satisfying recipe.
Ingredients
- 250g lamb loin or leg steaks
- 120g quinoa
- 1 medium courgette (zucchini)
- 1 red bell pepper
- 150g cherry tomatoes
- 1 small red onion
- 2 cloves garlic
- 45ml extra virgin olive oil
- 1 lemon
- 1 small bunch fresh mint
- 1 small bunch fresh parsley
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 200°C. Rinse the quinoa thoroughly and cook it according to package directions (typically simmer in 240ml of water for 15 minutes until liquid is absorbed).
- Chop the courgette, red bell pepper, and red onion into bite-sized pieces. On a baking tray, toss them with half the olive oil (approx. 20ml), salt, and pepper. Roast for 20-25 minutes, adding the cherry tomatoes for the last 10 minutes of cooking.
- While the vegetables roast, pat the lamb dry and season with salt, pepper, and finely minced garlic. Heat a pan over medium-high heat with a little olive oil. Sear the lamb for 3-4 minutes per side for medium-rare. Let it rest for 5 minutes before slicing against the grain.
- Prepare the dressing by whisking together the juice of one lemon, the remaining olive oil, and the finely chopped fresh mint and parsley. Season with a pinch of salt and pepper.
- Assemble the bowls by dividing the cooked quinoa as a base. Top with the roasted vegetables and the sliced lamb. Drizzle generously with the lemon-herb dressing and serve immediately.
Tips & Substitutions
- Make it vegetarian: Replace lamb with grilled halloumi or roasted chickpeas for a plant-based alternative.
- Batch cook quinoa: Prepare extra quinoa and store it in the fridge for up to 3 days—perfect for quick lunches.
- Boost the flavor: Add a sprinkle of crumbled feta or a spoonful of hummus on top for extra creaminess and tang.
Nutrition
Approximate per serving:
- Calories: 1360
- Fat: 69g
- Carbohydrates: 100g
- Fiber: 16g
- Protein: 71g
Related Recipe
See the original recipe: "Mediterranean Lamb & Quinoa Power Bowl"This Mediterranean Lamb & Quinoa Power Bowl is more than just a meal—it’s a celebration of color, texture, and nutrition. Whether enjoyed fresh out of the pan or packed for lunch the next day, it’s sure to become a household favorite.
Give it a try, share it with friends, and bring the taste of the Mediterranean sunshine to your table!
