Ingredients

• 500g ground lamb
• 200g quinoa
• 400ml water or vegetable broth
• 1 large red bell pepper, chopped
• 1 large yellow bell pepper, chopped
• 1 large courgette (zucchini), chopped
• 1 red onion, thinly sliced
• 3 cloves garlic, minced
• 60ml extra virgin olive oil
• 60ml fresh lemon juice
• 15g fresh parsley, chopped
• 10g fresh mint, chopped
• 1 tsp dried oregano
• Salt and freshly ground black pepper to taste

Instructions

1. 1.Preheat your oven to 200°C. On a baking sheet, toss the chopped bell peppers, courgette, and half of the red onion with 30ml (2 tbsp) of olive oil, salt, and pepper. Roast for 20-25 minutes until tender and slightly caramelized.
2. 2.While the vegetables roast, cook the quinoa. Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and 400ml of water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed. Fluff with a fork.
3. 3.In a large skillet, heat 15ml (1 tbsp) of olive oil over medium-high heat. Add the ground lamb and cook, breaking it up with a spoon, until browned. Add the minced garlic and dried oregano, cooking for another minute until fragrant. Drain any excess fat and season with salt and pepper.
4. 4.Prepare the dressing by whisking together the remaining 15ml (1 tbsp) of olive oil, lemon juice, chopped parsley, and chopped mint in a small bowl. Season with a pinch of salt and pepper.
5. 5.Assemble the bowls. Divide the cooked quinoa among four bowls. Top with the roasted vegetables, cooked lamb, and the remaining fresh red onion. Drizzle generously with the lemon-herb dressing before serving.

Nutrition Information

Why this recipe