Juicy, spiced lamb koftas served alongside a vibrant and nutrient-dense quinoa salad with pomegranate and fresh herbs. A complete and satisfying high-protein meal that is both delicious and balanced.
Ingrediënten
- 300g lean lamb mince
- 100g quinoa
- 200ml water
- 1/2 red onion, finely chopped
- 2 cloves garlic, minced
- 75g pomegranate seeds
- 1/2 cucumber, diced
- 15g fresh mint, chopped
- 15g fresh parsley, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 lemon, for juice
- 2 tablespoons olive oil
- Salt and black pepper to taste
Beschikbaar voor NutriPro-leden.
Instructies
- 1.Rinse the quinoa under cold water. In a small pot, combine the quinoa with 200ml of water, bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until all water is absorbed. Fluff with a fork.
- 2.In a mixing bowl, combine the lamb mince, half of the chopped red onion, minced garlic, cumin, coriander, salt, pepper, and half of the chopped mint and parsley. Mix gently with your hands until just combined.
- 3.Divide the lamb mixture into 6-8 portions and shape them into small ovals (koftas).
- 4.Heat 1 tablespoon of olive oil in a large non-stick pan over medium-high heat. Cook the koftas for 8-10 minutes, turning occasionally, until browned on all sides and cooked through.
- 5.While the koftas are cooking, prepare the salad. In a large bowl, combine the cooked quinoa, remaining red onion, diced cucumber, pomegranate seeds, and the rest of the fresh mint and parsley.
- 6.For the dressing, whisk together the juice of one lemon and the remaining 1 tablespoon of olive oil. Pour over the quinoa salad and toss to combine. Season to taste.
- 7.Serve the warm lamb koftas immediately alongside the fresh and flavorful herbed quinoa salad.
Voedingsinformatie
Waarom dit recept
This dish delivers a powerful protein punch from both lamb and quinoa, essential for muscle health. It's balanced with fiber-rich quinoa for digestive wellness and antioxidants from pomegranate and fresh herbs, creating a truly nutritious meal.
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