What are the nutritional benefits of this dish?

This meal is high in protein from the lamb and quinoa, rich in fiber, and provides healthy fats from olive oil. It’s also naturally dairy-free and balanced with fresh herbs and vegetables, making it a wholesome Mediterranean-style option that supports heart health and sustained energy.

Can I substitute the lamb with another type of meat?

Yes. You can use ground beef, turkey, or chicken instead of lamb. Ground beef will provide a richer flavor, while turkey or chicken will make the dish leaner. If using poultry, consider adding a small drizzle of olive oil to the mixture to prevent dryness.

How can I make this recipe ahead of time for meal prep?

You can prepare the kofta mixture up to 24 hours in advance and store it covered in the refrigerator. Cooked koftas and quinoa salad can be refrigerated separately for up to 3 days. Reheat koftas in a skillet or oven before serving, and refresh the quinoa salad with a squeeze of lemon juice and a drizzle of olive oil.

Spiced Lamb Koftas with Lemon-Herb Quinoa

Name: Spiced Lamb Koftas with Lemon-Herb Quinoa
Prep time: 35
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: en
Ingredients: 300g lean ground lamb; 1 small onion, finely grated; 2 cloves garlic, minced; 20g fresh parsley, finely chopped; 10g fresh mint, finely chopped; 5g ground cumin; 5g ground coriander; 2.5g smoked paprika; 100g quinoa; 200ml water or vegetable broth; 150g cucumber, diced; 150g cherry tomatoes, halved; 30ml fresh lemon juice; 30ml extra virgin olive oil; Salt and black pepper to taste

Instrukcje

1.Rinse 100g of quinoa. In a small pot, combine the quinoa and 200ml 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, combine 300g ground lamb, grated onion, minced garlic, chopped parsley, mint, cumin, coriander, paprika, salt, and pepper. Mix gently with your hands until just combined.
3.Divide the lamb mixture into 6-8 equal portions and shape them into small ovals or logs (koftas).
4.Heat 15ml of olive oil in a large skillet 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 cook, combine the cooked quinoa, diced cucumber, cherry tomatoes, and remaining fresh parsley in a large bowl.
6.Drizzle the quinoa salad with 30ml lemon juice and the remaining 15ml of olive oil. Season with salt and pepper and toss. Serve the warm koftas immediately with the fresh quinoa salad.

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