Ingredients

• 300g ground lamb
• 150g quinoa, rinsed
• 300ml water or vegetable broth
• 1 large red bell pepper
• 1 medium zucchini, diced
• 1 small red onion, finely chopped
• 2 cloves garlic
• 30ml olive oil
• 15ml lemon juice
• 1 tsp dried oregano
• 1 small bunch fresh parsley, chopped
• Salt and black pepper to taste

Instructions

1. 1.Preheat your oven's grill. Place the whole red bell pepper on a baking sheet and grill for 10-15 minutes, turning occasionally, until the skin is blackened and blistered.
2. 2.While the pepper grills, combine the rinsed quinoa and 300ml of water in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until all water is absorbed. Fluff with a fork and set aside.
3. 3.Once grilled, place the hot pepper in a bowl and cover tightly for 5 minutes to steam. Afterwards, peel off the skin, remove the stem and seeds.
4. 4.In a blender, combine the roasted pepper, 1 clove of garlic, 15ml of olive oil, and the lemon juice. Blend until smooth to create the sauce. Season with a pinch of salt.
5. 5.Heat the remaining 15ml of olive oil in a large skillet over medium-high heat. Add the chopped red onion and the second minced garlic clove, cooking for 2 minutes until fragrant.
6. 6.Add the ground lamb, dried oregano, salt, and pepper to the skillet. Cook for 6-8 minutes, breaking it up with a spoon, until browned.
7. 7.Add the diced zucchini to the lamb and cook for another 4-5 minutes until tender-crisp. Drain any excess fat if desired.
8. 8.To assemble, divide the quinoa between two bowls. Top with the lamb and zucchini mixture, drizzle generously with the roasted red pepper sauce, and garnish with fresh parsley.

Nutrition Information

Why this recipe