Herbed Lamb with Roasted Root Vegetables and Quinoa
A wholesome and flavorful Mediterranean-inspired bowl featuring tender herbed lamb, earthy roasted root vegetables, and fluffy quinoa. A perfectly balanced and satisfying low-calorie meal.
1100 calories
$9 per serving
$35 min
2 servings
low-calorie, any cuisine
Ingredients
- 300g lean lamb leg steak, cubed
- 100g quinoa, uncooked
- 1 large carrot, chopped
- 1 large parsnip, chopped
- 1 red onion, cut into wedges
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Juice of 1/2 lemon
- 50g fresh spinach
- Salt and freshly ground black pepper to taste
Instructions
- 1.Preheat your oven to 200°C. On a baking sheet, toss the chopped carrot, parsnip, and red onion wedges with half of the olive oil, salt, and pepper.
- 2.Roast the vegetables for 20-25 minutes, or until tender and lightly caramelized at the edges.
- 3.While the vegetables roast, cook the quinoa according to package directions. Typically, this involves simmering 100g of quinoa in 200ml of water for about 15 minutes until the water is absorbed.
- 4.In a bowl, combine the lamb cubes with the minced garlic, rosemary, thyme, the remaining olive oil, and a pinch of salt and pepper.
- 5.Heat a non-stick skillet over medium-high heat. Add the seasoned lamb and cook for 4-6 minutes, stirring occasionally, until browned on all sides and cooked to your liking.
- 6.To assemble, divide the cooked quinoa between two bowls. Top with the roasted root vegetables, the cooked lamb, and a handful of fresh spinach.
- 7.Squeeze the fresh lemon juice over both bowls just before serving to brighten the flavors.
Nutrition Information
30g
fat
100g
carbs
22g
fiber
90g
protein
Why this recipe
This recipe is packed with high-quality protein from lean lamb for muscle support and satiety. Quinoa provides complex carbs and fiber for sustained energy, while root vegetables offer essential vitamins and antioxidants for overall wellness.
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