Mediterranean Lamb and Quinoa Bowls
A vibrant and flavorful bowl featuring tender ground lamb, fluffy quinoa, and roasted vegetables, all brought together with a zesty lemon-herb dressing. A perfectly balanced, dairy-free meal.
1425 calorieën
$10 per portie
$35 min
2 porties
dairy-free, any cuisine
Ingrediënten
- 300g lean ground lamb
- 150g quinoa
- 1 medium fennel bulb, thinly sliced
- 1 red bell pepper, sliced
- 1/2 red onion, finely chopped
- 2 cloves garlic, minced
- 50g Kalamata olives, halved
- 30ml extra virgin olive oil, divided
- 30ml fresh lemon juice
- 15g fresh parsley, chopped
- 1 tsp dried oregano
- Salt and freshly ground black pepper to taste
Beschikbaar voor NutriPro-leden.
Instructies
- 1.Preheat your oven to 200°C. On a baking sheet, toss the sliced fennel and bell pepper with 15ml of olive oil, salt, and pepper. Roast for 20-25 minutes, until tender and slightly caramelized.
- 2.Meanwhile, rinse the quinoa under cold water. In a small pot, combine the quinoa with 300ml of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until all water is absorbed.
- 3.Heat 15ml of olive oil in a skillet over medium-high heat. Add the chopped red onion and cook for 2-3 minutes. Add the minced garlic and ground lamb, cooking for 5-7 minutes until browned. Drain any excess fat and stir in the dried oregano.
- 4.Fluff the cooked quinoa with a fork. To assemble, divide the quinoa between two bowls. Top with the cooked lamb mixture, roasted vegetables, and halved Kalamata olives.
- 5.In a small bowl, whisk together the fresh lemon juice and chopped parsley. Drizzle this dressing over the bowls just before serving.
Voedingsinformatie
68g
fat
121g
carbs
20g
fiber
92g
protein
Waarom dit recept
This recipe is rich in high-quality protein from lamb for muscle support and packed with fiber from quinoa and vegetables to aid digestion. The dish delivers essential vitamins and healthy fats from olive oil, creating a nutritious and satisfying meal.