Ingredients

• 500g lean ground lamb
• 200g quinoa
• 400ml water or vegetable broth
• 1 red onion, finely chopped
• 2 cloves garlic, minced
• 1 small bunch fresh mint, chopped (approx 20g)
• 1 small bunch fresh parsley, chopped (approx 20g)
• 1 red bell pepper, finely diced
• 1/2 cucumber, finely diced
• 80g pomegranate seeds
• 1 lemon, juiced
• 1 small bunch fresh dill, chopped (approx 15g)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 3 tablespoons olive oil, divided
• Salt and black pepper to taste

Instructions

1. 1.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 15-20 minutes, or until all the liquid is absorbed. Fluff with a fork.
2. 2.While the quinoa cooks, prepare the koftas. In a large bowl, combine the ground lamb, half of the chopped red onion, minced garlic, cumin, coriander, half of the mint, and half of the parsley. Season with salt and pepper. Mix well and form into 8-10 small oval patties.
3. 3.Heat 1 tablespoon of olive oil in a large skillet or pan over medium-high heat. Cook the koftas for 4-5 minutes on each side, until browned and cooked through. Set aside.
4. 4.In a large serving bowl, combine the cooked quinoa with the diced red bell pepper, cucumber, pomegranate seeds, and the remaining red onion, mint, and parsley. This is your 'jeweled' quinoa.
5. 5.Prepare the vinaigrette. In a small jar or bowl, whisk together the lemon juice, remaining 2 tablespoons of olive oil, and chopped dill. Season with a pinch of salt and pepper.
6. 6.Pour the vinaigrette over the jeweled quinoa and toss to combine. Serve the warm lamb koftas over the quinoa salad.

Nutrition Information

Why this recipe