A vibrant and nutrient-dense bowl featuring tender lamb, fluffy quinoa, and roasted Mediterranean vegetables, all tied together with a zesty lemon-herb dressing. A perfect, heart-healthy meal compliant with the DASH diet.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
Ingredients
- 250g lean lamb loin, cubed
- 120g quinoa
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 150g cherry tomatoes
- 1 small red onion, cut into wedges
- 2 cloves garlic, minced
- 30ml extra virgin olive oil
- 1 lemon, juice and zest
- 10g fresh parsley or mint, chopped
- Black pepper to taste
- A pinch of salt (optional)
Instructions
- 1.Preheat your oven to 200°C (400°F). Rinse the quinoa under cold water. In a small pot, combine the quinoa with 240ml of water, bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the water is absorbed.
- 2.On a baking sheet, toss the cubed lamb, bell pepper, zucchini, cherry tomatoes, and red onion with 15ml of olive oil, minced garlic, and a generous crack of black pepper.
- 3.Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized, and the lamb is cooked through.
- 4.While the lamb and vegetables are roasting, prepare the dressing. In a small bowl, whisk together the remaining 15ml of olive oil, the juice and zest of one lemon, and the chopped fresh herbs.
- 5.To serve, divide the cooked quinoa between two bowls. Top with the roasted lamb and vegetables. Drizzle the lemon-herb dressing over everything before serving.
Nutrition Information
Why this recipe
This recipe supports the DASH diet by being low in sodium and rich in nutrients that help manage blood pressure. It provides lean protein from lamb, high fiber from quinoa and vegetables, and healthy fats from olive oil, promoting overall cardiovascular health.
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