Mediterranean Lamb and Quinoa Power Bowl
A vibrant and satisfying bowl featuring tender lamb, fluffy quinoa, and roasted Mediterranean vegetables. This blood-sugar-friendly meal is packed with flavor and nutrients, perfect for a healthy lunch or dinner.
940 calories
$5 per serving
$35 min
2 servings
diabetic-friendly, any cuisine
Ingredients
- 200g lean lamb loin, cubed
- 100g quinoa
- 1 medium courgette, chopped
- 1 red bell pepper, chopped
- 150g cherry tomatoes
- 1 small red onion, cut into wedges
- 2 cloves garlic, minced
- 15ml extra virgin olive oil
- Juice of 1/2 lemon
- 1 tsp dried oregano
- Fresh mint for garnish
- Salt and black pepper to taste
Instructions
- 1.Preheat your oven to 200°C. On a baking tray, toss the courgette, bell pepper, tomatoes, and onion with half the olive oil, salt, and pepper. Roast for 20-25 minutes until tender and slightly caramelized.
- 2.While the vegetables are roasting, rinse the quinoa thoroughly. In a small pot, bring 200ml of water to a boil, add the quinoa, then reduce heat to low, cover, and simmer for about 15 minutes or until all water is absorbed.
- 3.Season the lamb cubes with dried oregano, salt, and pepper. Heat the remaining olive oil in a frying pan over medium-high heat. Add the minced garlic and cook for 30 seconds, then add the lamb and sear for 3-5 minutes until browned on all sides.
- 4.Once cooked, fluff the quinoa with a fork. Divide the quinoa between two serving bowls.
- 5.Top the quinoa with the roasted vegetables and the seared lamb. Squeeze fresh lemon juice over everything and garnish with chopped fresh mint before serving.
Nutrition Information
32g
fat
89g
carbs
15g
fiber
63g
protein
Why this recipe
This recipe is excellent for diabetic management as it balances lean protein from lamb and high-fiber, low-glycemic quinoa to ensure stable blood sugar levels. The abundance of vegetables provides essential vitamins and minerals for a truly nutritious meal.