Ingredients

• 300g lean lamb mince
• 120g quinoa
• 240ml water or vegetable broth
• 150g cherry tomatoes, halved
• 1 small cucumber, diced
• 1/2 red onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh mint
• 1 tablespoon chopped fresh parsley
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 tablespoons tahini
• 1 lemon, juiced
• 1 tablespoon olive oil
• Salt and freshly ground black pepper to taste

Instructions

1. Rinse the quinoa under cold water. In a small pot, combine the quinoa and 240ml of water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork.
2. While the quinoa cooks, prepare the koftas. In a bowl, combine the lamb mince, half of the minced garlic, cumin, coriander, salt, and pepper. Mix well and form into 6–8 small, oval-shaped patties.
3. Heat the olive oil in a large skillet over medium-high heat. Add the koftas and cook for 3–4 minutes per side, until browned and cooked through. Remove from the skillet and set aside.
4. In a large bowl, combine the cooked quinoa with the halved cherry tomatoes, diced cucumber, chopped red onion, fresh mint, and fresh parsley. Mix gently.
5. Prepare the drizzle. In a small bowl, whisk together the tahini, lemon juice, the remaining minced garlic, and 2–3 tablespoons of water until smooth and pourable. Season with a pinch of salt.
6. To serve, divide the herbed quinoa salad between two plates. Top with the warm lamb koftas and drizzle generously with the lemon-tahini sauce.

Tips & Substitutions

• Make it leaner: Use ground turkey or chicken instead of lamb for a lighter variation.
• Go grain-free: Swap quinoa for cauliflower rice to cut carbs while keeping the dish fresh and flavorful.
• Add heat: Mix a pinch of chili flakes or harissa paste into the lamb for a spicy kick.

Nutrition

Approximate total per serving:

• Calories: 1390
• Fat: 77g
• Carbohydrates: 86g
• Fiber: 13g
• Protein: 82g