A vibrant and nutrient-dense bowl featuring succulent lamb, fluffy quinoa, and roasted vegetables, all tied together with a zesty lemon-herb dressing. A perfect, naturally gluten-free meal that is both satisfying and delicious.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
Ingredients
- 300g lean lamb loin, cut into cubes
- 150g quinoa
- 300ml water or vegetable broth
- 2 mixed-color bell peppers, sliced
- 1 small red onion, sliced
- 150g cherry tomatoes, halved
- 1/2 cucumber, diced
- 2 cloves garlic, minced
- 45ml extra virgin olive oil
- 1 lemon, juiced
- 1 small bunch fresh mint, chopped
- 1 small bunch fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- 1.Preheat your oven to 200°C. Rinse the quinoa thoroughly. In a small pot, combine the quinoa and 300ml of water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the water is absorbed.
- 2.While the quinoa cooks, toss the sliced bell peppers and red onion with 15ml of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender and slightly charred.
- 3.In a small bowl, whisk together the remaining 30ml of olive oil, lemon juice, minced garlic, chopped mint, and parsley to create the dressing. Season with salt and pepper.
- 4.Season the lamb cubes with salt and pepper. Heat a skillet over medium-high heat. Sear the lamb for 3-5 minutes, turning occasionally, until cooked to your desired doneness.
- 5.Fluff the cooked quinoa with a fork. To assemble, divide the quinoa between two bowls. Top with the roasted vegetables, seared lamb, fresh cherry tomatoes, and diced cucumber. Drizzle generously with the lemon-herb dressing before serving.
Nutrition Information
Why this recipe
This recipe is a powerhouse of balanced nutrition, rich in complete protein from lamb and quinoa to support muscle health. It's packed with fiber, vitamins, and antioxidants from colorful vegetables, promoting digestive wellness and a strong immune system.
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