Ingredients

• 250g lean lamb mince
• 150g quinoa
• 300ml water
• 2 large red bell peppers
• 1 medium zucchini, diced
• 150g cherry tomatoes, halved
• 1/2 cucumber, diced
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1 lemon, juiced
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Handful of fresh parsley, chopped
• Salt and black pepper to taste

Instructions

1. 1.Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and 300ml of water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the liquid is absorbed. Fluff with a fork.
2. 2.Meanwhile, preheat your oven grill to high. Place the red bell peppers on a baking sheet and grill for 15-20 minutes, turning occasionally, until the skin is blackened and blistered. Place them in a bowl and cover for 10 minutes. Once cool, peel off the skin, remove the seeds, and set aside.
3. 3.Heat 1 tablespoon of olive oil in a pan over medium-high heat. Add half the chopped red onion and one minced garlic clove, cooking for 1-2 minutes. Add the lamb mince, cumin, and paprika. Cook, breaking it up with a spoon, until browned. Season with salt and pepper.
4. 4.To make the sauce, add the roasted peppers, the remaining garlic clove, half of the lemon juice, 1 tablespoon of olive oil, and a pinch of salt to a blender. Blend until smooth.
5. 5.In a large bowl, combine the cooked quinoa, cooked lamb, diced zucchini, cherry tomatoes, cucumber, and the remaining red onion. Drizzle with the remaining lemon juice.
6. 6.Divide the mixture between two bowls. Top with a generous dollop of the roasted red pepper sauce and garnish with fresh parsley before serving.

Nutrition Information

Why this recipe