Ingredients

• 500g lean ground lamb
• 1 small onion, finely grated
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cinnamon
• 3 tablespoons fresh parsley, chopped
• 1 bunch fresh mint, chopped
• 200g quinoa
• 400ml water or vegetable broth
• 1 large cucumber, finely diced
• 250g cherry tomatoes, quartered
• 50g dried apricots, finely chopped
• 3 tablespoons extra virgin olive oil
• Juice of 1 large lemon
• Salt and freshly ground black pepper

Instructions

1. 1.First, prepare the quinoa. Rinse the 200g of quinoa under cold water. In a medium saucepan, bring 400ml of water or broth to a boil, add the quinoa, reduce heat, cover, and simmer for 15 minutes or until all liquid is absorbed. Fluff with a fork and set aside to cool.
2. 2.While the quinoa cooks, prepare the meatballs. In a large bowl, combine the 500g ground lamb, grated onion, minced garlic, cumin, coriander, paprika, cinnamon, 2 tablespoons of chopped parsley, salt, and pepper. Mix gently until just combined.
3. 3.Roll the lamb mixture into small, bite-sized meatballs. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Cook the meatballs for 10-12 minutes, turning occasionally, until browned on all sides and cooked through.
4. 4.To assemble the tabbouleh, combine the cooled quinoa, diced cucumber, quartered cherry tomatoes, chopped apricots, the remaining chopped parsley, and all the chopped mint in a large serving bowl.
5. 5.In a small bowl, whisk together 2 tablespoons of extra virgin olive oil and the juice of 1 lemon. Pour the dressing over the tabbouleh, season with salt and pepper, and toss gently to combine.
6. 6.Serve the warm Moroccan-spiced meatballs alongside the fresh and vibrant quinoa-apricot tabbouleh.

Nutrition Information

Why this recipe