A vibrant and satisfying bowl featuring lean ground lamb, roasted Mediterranean vegetables, and fluffy quinoa. This one-bowl meal is a perfect example of the DASH diet, rich in nutrients and flavor.
Ingredients
- 200g lean ground lamb
- 150g quinoa, rinsed
- 300ml low-sodium vegetable broth or water
- 1 red bell pepper, chopped
- 1 medium zucchini, chopped
- 150g cherry tomatoes, halved
- 1 small red onion, finely sliced
- 2 cloves garlic, minced
- 30ml extra virgin olive oil
- 1 lemon, juiced
- 1 tsp dried oregano
- 1/2 tsp black pepper
- A pinch of salt
Instructions
- 1.Preheat your oven to 200°C (400°F). On a baking sheet, toss the chopped bell pepper, zucchini, and cherry tomatoes with half of the olive oil, oregano, and black pepper. Roast for 20-25 minutes until tender and slightly caramelized.
- 2.While the vegetables are roasting, cook the quinoa. In a small pot, bring the vegetable broth or water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all the liquid is absorbed. Fluff with a fork.
- 3.Heat the remaining olive oil in a skillet over medium-high heat. Add the sliced red onion and minced garlic, and cook for 2 minutes until fragrant. Add the ground lamb, breaking it up with a spoon. Cook for 5-7 minutes until browned and cooked through. Drain any excess fat.
- 4.In a small bowl, whisk together the lemon juice and a pinch of salt to create a simple dressing.
- 5.To assemble, divide the cooked quinoa between two bowls. Top with the roasted vegetables and the cooked lamb. Drizzle the lemon dressing over everything before serving.
Nutrition Information
Why this recipe
This recipe is rich in fiber, potassium, and magnesium from vegetables and quinoa, supporting healthy blood pressure. Lean lamb offers high-quality protein, creating a balanced and heart-healthy meal.
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