Flavorful and juicy lamb koftas seasoned with fresh herbs, served over a bed of fluffy quinoa and sweet roasted bell peppers. A perfectly balanced, gluten-free meal that is both satisfying and nutritious.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
Ingredients
- 300g lean ground lamb
- 120g quinoa
- 2 medium bell peppers (mixed colors)
- 1 small red onion
- 2 cloves garlic
- 15g fresh mint
- 15g fresh parsley
- 1 lemon
- 30ml olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- Salt and black pepper to taste
Instructions
- 1.Preheat your oven to 200°C. Chop the bell peppers and half of the red onion into bite-sized pieces. Toss with half the olive oil, salt, and pepper on a baking tray. Roast for 20-25 minutes until tender.
- 2.While the vegetables roast, rinse the quinoa thoroughly. Add it to a small pot with 240ml of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the water is absorbed.
- 3.Finely chop the remaining red onion, mint, parsley, and mince the garlic. In a bowl, combine the ground lamb, chopped herbs, onion, garlic, cumin, coriander, salt, and pepper. Mix until just combined.
- 4.Form the lamb mixture into 6-8 small oval-shaped koftas. Heat the remaining olive oil in a large skillet over medium-high heat. Cook the koftas for 6-8 minutes, turning occasionally, until browned and cooked through.
- 5.Fluff the cooked quinoa with a fork. Squeeze in the juice of half a lemon and stir in some extra chopped parsley if desired.
- 6.To serve, divide the herbed quinoa between two plates. Top with the roasted vegetables and lamb koftas. Serve with a wedge of the remaining lemon.
Nutrition Information
Why this recipe
This recipe is a fantastic source of complete protein from lamb and quinoa, promoting muscle health. It's rich in fiber for digestive wellness and packed with vitamins and antioxidants from bell peppers and fresh herbs, supporting overall immunity.
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