Tender lamb meatballs seasoned with aromatic spices, served over a vibrant quinoa salad with chickpeas, fresh herbs, and a zesty lemon dressing. A complete and satisfying high-protein meal.
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Sastojci
- 500g lean lamb mince
- 200g quinoa
- 400g canned chickpeas, rinsed and drained
- 1 red onion, finely chopped
- 2 cloves garlic, minced
- 30g fresh parsley, chopped
- 15g fresh mint, chopped
- 200g cherry tomatoes, halved
- 1 small cucumber, diced
- 1 lemon, for juice and zest
- 3 tbsp olive oil
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 0.5 tsp ground cinnamon
- 400ml water or vegetable broth
- Salt and black pepper to taste
Dostupno za NutriPro članove.
Upute za pripremu
- 1.In a large bowl, combine the lamb mince, half the chopped red onion, minced garlic, half the parsley, cumin, coriander, cinnamon, paprika, salt, and pepper. Mix well and form into 16-20 small meatballs.
- 2.Heat 1 tbsp of olive oil in a large pan over medium-high heat. Cook the meatballs in batches for 8-10 minutes, turning occasionally, until browned and cooked through. Set aside.
- 3.While the meatballs cook, rinse the quinoa. In a medium saucepan, bring 400ml of water or broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork.
- 4.In a large salad bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, cucumber, the remaining red onion, remaining parsley, and fresh mint.
- 5.Prepare the dressing by whisking together 2 tbsp of olive oil, the juice and zest of one lemon, salt, and pepper. Pour over the quinoa salad and toss gently to combine.
- 6.Serve the warm meatballs over the fresh quinoa salad for a complete, high-protein meal.
Nutritivne informacije
Zašto baš ovaj recept
This dish is packed with high-quality protein from lamb, quinoa, and chickpeas, essential for muscle repair. The quinoa also provides all nine essential amino acids, fiber, and key minerals for sustained energy, making it a perfectly balanced and nutritious meal.
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