A vibrant and nutritious bowl featuring tender lean lamb, fluffy quinoa, and fresh vegetables, all brought together with a creamy herb-tahini dressing. A perfect heart-healthy meal inspired by Mediterranean flavors.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
Ingredients
- 250g lean lamb loin, trimmed of fat and cubed
- 120g quinoa, rinsed
- 240ml water or low-sodium vegetable broth
- 150g cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/4 red onion, thinly sliced
- 45g tahini
- 30ml fresh lemon juice
- 15ml extra virgin olive oil
- 1 clove garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh mint, chopped
- 1/2 tsp ground cumin
- Salt and black pepper to taste
Instructions
- 1.In a small saucepan, combine the rinsed quinoa and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. Set aside to cool slightly.
- 2.While the quinoa cooks, pat the lamb cubes dry and season with cumin, salt, and pepper.
- 3.Heat half of the olive oil in a skillet over medium-high heat. Add the lamb and cook for 4-6 minutes, stirring occasionally, until browned and cooked to your liking. Remove from heat.
- 4.To prepare the dressing, whisk the tahini, lemon juice, minced garlic, the remaining olive oil, and 2-3 tablespoons of water in a small bowl until smooth and creamy. Stir in the chopped parsley and mint.
- 5.Assemble the bowls by dividing the cooked quinoa between two plates. Top with the cooked lamb, cherry tomatoes, cucumber, and red onion.
- 6.Drizzle generously with the herb-tahini dressing just before serving.
Nutrition Information
Why this recipe
This balanced meal is rich in lean protein and fiber from lamb and quinoa, promoting satiety and heart health. Healthy monounsaturated fats from tahini and olive oil support cardiovascular function, while fresh vegetables provide essential vitamins and antioxidants.
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