A vibrant and flavorful dish featuring juicy, herb-infused lamb koftas served alongside a refreshing quinoa salad packed with Mediterranean vegetables and a zesty lemon dressing.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
Ingredients
- 300g lean minced lamb
- 100g quinoa
- 150g cherry tomatoes, halved
- 1 small cucumber, diced
- 1/2 red onion, finely chopped
- 2 cloves garlic, minced
- 15g fresh mint, chopped
- 15g fresh parsley, chopped
- 1 lemon, juiced
- 30ml extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- Salt and black pepper to taste
Instructions
- 1.Rinse the quinoa under cold water. Cook according to package instructions, then set aside to cool slightly.
- 2.In a medium bowl, combine the minced lamb, half of the minced garlic, half of the chopped mint and parsley, cumin, coriander, salt, and pepper. Mix well with your hands and form into 8-10 small, oval-shaped koftas.
- 3.Heat 15ml of olive oil in a large pan over medium-high heat. Carefully place the koftas in the pan and cook for 8-10 minutes, turning occasionally, until browned on all sides and cooked through.
- 4.While the koftas are cooking, prepare the salad. In a large serving bowl, combine the cooled quinoa, halved cherry tomatoes, diced cucumber, and finely chopped red onion.
- 5.To make the dressing, whisk together the remaining 15ml of olive oil, lemon juice, the rest of the minced garlic, and a pinch of salt and pepper.
- 6.Pour the dressing over the quinoa salad, add the remaining fresh mint and parsley, and toss gently to combine everything.
- 7.Serve the warm lamb koftas immediately with the fresh Mediterranean quinoa salad.
Nutrition Information
Why this recipe
This recipe is packed with high-quality protein from both lamb and quinoa, supporting muscle repair. The quinoa and vegetables provide abundant fiber, vitamins, and minerals, promoting digestive health and sustained energy. It's a balanced, nutritious meal.
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