When you’re craving something hearty yet light, this Mediterranean Lamb & Quinoa Power Skillet delivers the best of both worlds. It’s a one-pan wonder that balances savory ground lamb with fluffy quinoa and garden-fresh vegetables.

The real magic happens with the finishing touches — a generous handful of fresh mint and parsley, and a bright squeeze of lemon juice that ties everything together beautifully. It’s a wholesome, high-protein meal perfect for busy weeknights or nutritious meal prep.

With its colorful ingredients and layers of flavor, this dish brings the essence of Mediterranean cooking straight to your table.

Ingredients

• 500g lean ground lamb
• 200g quinoa, rinsed
• 400ml low-sodium vegetable broth or water
• 1 red onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 large zucchini, diced
• 200g cherry tomatoes, halved
• 100g fresh spinach
• 30g fresh mint, chopped
• 30g fresh parsley, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Juice of 1 lemon
• 4 tablespoons extra virgin olive oil
• Salt and black pepper to taste

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chopped onion and cook for 3–4 minutes until softened. Add the minced garlic, cumin, and cinnamon, and cook for another minute until fragrant.
2. Add the ground lamb to the skillet. Break it up with a spoon and cook for 5–7 minutes until browned. Drain any excess fat if necessary.
3. Stir in the diced bell peppers and zucchini. Cook for 5 minutes until they begin to soften.
4. Add the rinsed quinoa and vegetable broth to the skillet. Season with salt and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and quinoa is cooked.
5. Remove the skillet from the heat. Gently stir in the cherry tomatoes, fresh spinach, chopped mint, and parsley. The residual heat will wilt the spinach.
6. Drizzle with the remaining 2 tablespoons of olive oil and the fresh lemon juice. Fluff the quinoa with a fork, serve warm, and enjoy.

Tips & Substitutions

• Make it vegetarian: Substitute the lamb with chickpeas or lentils for a plant-based protein boost.
• Add more greens: Kale or Swiss chard can replace spinach for extra texture and nutrients.
• Spice variation: Add a pinch of smoked paprika or chili flakes for a bolder, slightly spicy flavor.

Nutrition

Calories: 2430 total

• Fat: 131g
• Carbohydrates: 160g
• Fiber: 39g
• Protein: 153g

This Mediterranean-inspired skillet proves that healthy can be delicious and satisfying. Each bite bursts with freshness and balance — perfect for any night of the week.

Give this recipe a try, share it with friends, and let the flavors of the Mediterranean brighten your table!