A vibrant and nutrient-dense bowl featuring tender lamb, fluffy quinoa, and roasted Mediterranean vegetables, all tossed in a zesty lemon-herb dressing. A perfect one-bowl meal that aligns with the heart-healthy DASH diet.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
Ingredients
- 250g lean lamb loin, cut into 2cm cubes
- 120g quinoa, rinsed
- 240ml low-sodium vegetable broth or water
- 1 medium red bell pepper, chopped
- 1 medium zucchini, chopped
- 150g cherry tomatoes, halved
- 1 small red onion, sliced
- 2 cloves garlic, minced
- 30ml extra virgin olive oil
- 30ml fresh lemon juice
- 5g dried oregano
- 10g fresh mint, chopped
- 30g low-sodium feta cheese, crumbled
- Freshly ground black pepper to taste
Instructions
- 1.Preheat your oven to 200°C. In a small saucepan, combine the rinsed quinoa and low-sodium broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until all liquid is absorbed. Fluff with a fork and set aside.
- 2.While the quinoa cooks, place the cubed lamb, bell pepper, zucchini, red onion, and cherry tomatoes on a large baking sheet. Drizzle with 15ml of olive oil, sprinkle with minced garlic, oregano, and black pepper. Toss to coat everything evenly.
- 3.Roast the lamb and vegetables for 20-25 minutes, or until the vegetables are tender-crisp and the lamb is cooked to your liking.
- 4.In a small bowl, prepare the dressing by whisking together the remaining 15ml of olive oil, fresh lemon juice, and chopped mint.
- 5.To assemble, divide the cooked quinoa between two bowls. Top with the roasted lamb and vegetables. Drizzle generously with the lemon-mint dressing and finish with a sprinkle of crumbled feta cheese.
Nutrition Information
Why this recipe
This recipe is rich in lean protein and fiber from quinoa and vegetables, plus healthy fats from olive oil. It's low in sodium and packed with vitamins and antioxidants, making it an excellent choice for a balanced, heart-healthy DASH-compliant meal.
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