A vibrant and nutritious gluten-free bowl featuring savory lamb, fluffy quinoa, and fresh vegetables, all tossed in a zesty lemon-herb vinaigrette. A perfect, balanced weeknight meal.
Ingredients
- 250g lean lamb loin or leg steak, cubed
- 120g quinoa, rinsed
- 250ml water or vegetable broth
- 1 small red bell pepper, diced
- 150g cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/2 red onion, thinly sliced
- 2 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh mint
- Salt and freshly ground 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 15-20 minutes, or until the liquid is absorbed and the quinoa is fluffy. Set aside.
- 2.While the quinoa cooks, prepare the vinaigrette. In a small bowl, whisk together 2 tablespoons of olive oil, the lemon juice, parsley, mint, salt, and pepper.
- 3.Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Add the minced garlic and cubed lamb. Season with a pinch of salt and pepper. Cook for 4-6 minutes, stirring occasionally, until the lamb is browned and cooked through.
- 4.In a large bowl, combine the cooked quinoa, bell pepper, cherry tomatoes, cucumber, and red onion.
- 5.Add the cooked lamb and the lemon-herb vinaigrette to the bowl. Toss everything together until well combined.
- 6.Divide the mixture between two bowls and serve immediately.
Nutrition Information
Why this recipe
This recipe is packed with high-quality protein from lamb and quinoa, promoting muscle health. It's rich in fiber, vitamins, and minerals from diverse vegetables, supporting digestion and overall wellness. The healthy fats in olive oil add heart-healthy benefits.
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