A vibrant, gluten-free bowl featuring savory ground lamb, fluffy quinoa, and roasted vegetables, all tied together with a fresh lemon-herb dressing. A complete and satisfying meal.
Ingredients
- 500g ground lamb
- 200g quinoa, rinsed
- 1 red bell pepper, chopped
- 1 large zucchini, chopped
- 250g cherry tomatoes, halved
- 1 red onion, finely chopped
- 2 cloves garlic, minced
- 400ml water
- 60ml olive oil
- Juice of 1 lemon
- 30g fresh parsley, chopped
- 15g fresh mint, chopped
- Salt and black pepper to taste
Instructions
- 1.Preheat oven to 200°C. On a baking sheet, toss the bell pepper, zucchini, and cherry tomatoes with 30ml of olive oil, salt, and pepper. Roast for 20-25 minutes until tender and slightly caramelized.
- 2.While vegetables are roasting, combine the rinsed quinoa and 400ml of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the water is absorbed.
- 3.In a large skillet over medium-high heat, warm 15ml of olive oil. Add the ground lamb and cook, breaking it apart with a spoon, for 5-7 minutes until browned. Drain any excess fat.
- 4.Add the minced garlic and half of the chopped red onion to the lamb. Cook for 2 minutes until fragrant, then season with salt and pepper.
- 5.In a small bowl, whisk together the remaining 15ml olive oil, lemon juice, chopped parsley, mint, and the other half of the red onion to create a dressing.
- 6.Assemble the bowls by dividing the cooked quinoa among four plates. Top with the roasted vegetables and ground lamb. Drizzle generously with the fresh lemon-herb dressing before serving.
Nutrition Information
Why this recipe
This recipe is a nutritious powerhouse, offering high-quality protein from lamb and quinoa for muscle support. It's rich in fiber for digestive health and packed with vitamins and antioxidants from a colorful array of vegetables, making it a perfectly balanced meal.
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