Ingredients

• 300g ground lamb
• 120g quinoa
• 240ml water
• 1 large bell pepper (approx. 200g), any color
• 1 medium zucchini (approx. 200g)
• 150g cherry tomatoes
• 1 small red onion
• 2 cloves garlic, minced
• 30ml extra virgin olive oil
• 1 lemon, juiced
• 15g fresh parsley, chopped
• 10g fresh mint, chopped
• 5g ground cumin (approx. 1 tsp)
• 5g ground coriander (approx. 1 tsp)
• 5g smoked paprika (approx. 1 tsp)
• Salt and black pepper to taste

Instructions

1. 1.Preheat your oven to 200°C. Chop the bell pepper, zucchini, and red onion into bite-sized pieces. On a baking sheet, toss them with the cherry tomatoes, half of the olive oil, salt, and pepper. Roast for 20-25 minutes until tender and slightly caramelized.
2. 2.While the vegetables are roasting, rinse the quinoa thoroughly. In a small saucepan, combine the quinoa and 240ml of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until all the water is absorbed. Let it stand covered for 5 minutes, then fluff with a fork.
3. 3.Heat the remaining olive oil in a skillet over medium-high heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the ground lamb, breaking it up with a spoon. Season with cumin, coriander, paprika, salt, and pepper. Cook for 8-10 minutes until browned and cooked through.
4. 4.To make the dressing, combine the chopped parsley, mint, and lemon juice in a small bowl. Whisk to combine and season with a pinch of salt and pepper.
5. 5.To assemble, divide the fluffed quinoa between two bowls. Top with the roasted vegetables and the spiced lamb. Drizzle generously with the lemon-herb dressing and serve immediately.

Nutrition Information

Why this recipe