Lamb and Lentil Koftas with Herbed Quinoa Salad
A creative twist on classic koftas, blending lean lamb with protein-rich lentils. Served with a refreshing quinoa and cucumber salad, this is a flavourful and balanced Mediterranean-inspired meal.
1180 kalorie
$4 na porcję
$40 min
2 porcje
flexitarian, any cuisine
Składniki
- 150g lean ground lamb
- 150g cooked brown lentils (canned, rinsed)
- 80g quinoa
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 100g cherry tomatoes, halved
- 1/2 cucumber, diced
- 100g plain Greek yogurt
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh mint, chopped
- 1 tsp ground cumin
- 1 tbsp olive oil
- 1 lemon, for juice
- Salt and black pepper to taste
Dostępne dla członków NutriPro.
Instrukcje
- 1.Rinse the quinoa, place it in a small pot with 160ml of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside.
- 2.In a bowl, lightly mash the lentils. Add the ground lamb, onion, garlic, parsley, mint, cumin, salt, and pepper. Mix until just combined, then form into 8 small koftas.
- 3.Heat olive oil in a skillet over medium-high heat. Cook the koftas for 8-10 minutes, turning, until browned and cooked through.
- 4.While the koftas are cooking, combine the cooked quinoa, cucumber, and tomatoes in a serving bowl. Drizzle with the juice from half a lemon and season to taste.
- 5.In a small bowl, mix the Greek yogurt with a squeeze of lemon juice and a pinch of salt and pepper to create a simple sauce.
- 6.Serve the koftas alongside the herbed quinoa salad, with a dollop of the yogurt sauce.
Informacje odżywcze
44g
fat
87g
carbs
16g
fiber
73g
protein
Dlaczego ten przepis
This flexitarian recipe is highly nutritious, blending lean lamb with plant-based protein from lentils and quinoa for a complete amino acid profile. It's rich in fiber for digestive health and packed with vitamins from fresh vegetables and herbs.
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