Ingredients

• 500g ground lamb
• 200g quinoa
• 400ml water or vegetable broth
• 1 large cucumber, finely diced
• 4 large tomatoes, finely diced
• 1 red onion, finely chopped
• 1 large bunch fresh parsley, finely chopped
• 1 small bunch fresh mint, finely chopped
• 3 cloves garlic, minced
• 2 lemons, juice and zest
• 200g plain Greek yogurt (2% fat)
• 2 tsp ground cumin
• 1 tsp ground coriander
• 45ml extra virgin olive oil
• Salt to taste
• Black pepper to taste

Instructions

1. 1.Cook the quinoa. Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa with 400ml of water or broth and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed. Fluff with a fork and set aside to cool.
2. 2.While the quinoa cooks, prepare the koftas. In a large bowl, combine the ground lamb, half of the chopped red onion, 2 minced garlic cloves, half of the chopped parsley, 1 tsp cumin, 1 tsp coriander, salt, and pepper. Mix well with your hands but do not overwork. Form the mixture into 12-16 small, oval-shaped patties.
3. 3.Cook the koftas. Heat 15ml of olive oil in a large non-stick skillet over medium-high heat. Cook the koftas in batches for 3-4 minutes per side, until browned and cooked through. Set aside on a plate.
4. 4.Make the quinoa tabbouleh. In a large bowl, combine the cooled quinoa, diced cucumber, tomatoes, the remaining red onion, and the remaining parsley. In a small bowl, whisk together 30ml olive oil, the juice of 1.5 lemons, salt, and pepper. Pour the dressing over the tabbouleh and toss to combine.
5. 5.Prepare the mint-yogurt sauce. In a small bowl, mix the Greek yogurt, chopped mint, 1 minced garlic clove, the juice of half a lemon, and a pinch of salt until smooth.
6. 6.Serve the lamb koftas warm alongside the quinoa tabbouleh and a dollop of the mint-yogurt sauce.

Nutrition Information

Why this recipe