Moroccan-Spiced Lamb with Root Vegetable Quinoa
A vibrant and aromatic dish featuring tender, spiced lamb paired with fluffy quinoa and sweet roasted root vegetables. A perfectly balanced, nutrient-dense meal inspired by North African flavors, ideal for a healthy and satisfying dinner.
1315 calories
$9 per serving
$35 min
2 servings
low-calorie, any cuisine
Ingredients
- 250g lean lamb leg steaks, cut into 2cm cubes
- 120g quinoa, rinsed
- 1 large sweet potato (approx. 250g), peeled and diced
- 2 medium carrots (approx. 150g), peeled and diced
- 1 red onion, thinly sliced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/4 tsp cinnamon
- 25ml olive oil
- 300ml vegetable broth or water
- Juice of 1/2 lemon
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- 1.Preheat your oven to 200°C. On a baking tray, toss the diced sweet potato and carrots with half of the olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and lightly caramelized.
- 2.While the vegetables roast, combine the rinsed quinoa and 300ml of vegetable broth in a small pot. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the liquid is absorbed.
- 3.In a bowl, toss the lamb cubes with the minced garlic, cumin, coriander, turmeric, cinnamon, salt, and pepper until well-coated.
- 4.Heat the remaining olive oil in a large skillet over medium-high heat. Add the sliced red onion and cook for 2-3 minutes until softened. Add the seasoned lamb and cook for 5-7 minutes, searing on all sides until cooked through.
- 5.Fluff the cooked quinoa with a fork. Gently stir in the roasted root vegetables, the cooked lamb and onions, and the fresh lemon juice.
- 6.Divide the lamb and quinoa mixture between two plates. Garnish with fresh chopped parsley and serve immediately.
Nutrition Information
23g
fat
62g
carbs
11g
fiber
38g
protein
Why this recipe
This recipe is rich in high-quality protein from lamb and quinoa, promoting muscle health. Root vegetables and quinoa provide complex carbs and fiber for sustained energy and gut health, while Moroccan spices offer potent anti-inflammatory benefits.
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