A vibrant and satisfying gluten-free bowl featuring seasoned ground lamb, fluffy quinoa, and a refreshing mix of Mediterranean vegetables. Perfect for a nutritious weeknight dinner.
Ingredients
- 250g lean ground lamb
- 150g quinoa, uncooked
- 1 red bell pepper, chopped
- 100g cherry tomatoes, halved
- 1/2 cucumber, diced
- 1 small red onion, finely sliced
- 2 cloves garlic, minced
- 30ml olive oil
- 1 lemon, for juice
- 1 tsp dried oregano
- Handful of fresh mint, chopped
- Salt and freshly ground black pepper to taste
Instructions
- 1.Rinse the quinoa under cold water. In a saucepan, combine the quinoa with 300ml of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until all water is absorbed. Fluff with a fork.
- 2.While the quinoa cooks, heat 15ml of olive oil in a skillet over medium-high heat. Add the ground lamb, breaking it up with a spoon. Season with oregano, salt, and pepper. Cook for 5-7 minutes until browned.
- 3.Add the minced garlic and chopped bell pepper to the skillet with the lamb. Sauté for another 4-5 minutes until the pepper is tender-crisp. Remove from heat.
- 4.In a separate bowl, combine the diced cucumber, halved cherry tomatoes, and sliced red onion. Drizzle with the remaining 15ml olive oil and the juice of half a lemon. Toss gently to combine.
- 5.To assemble, divide the cooked quinoa between two bowls. Top with the lamb and pepper mixture, followed by the fresh cucumber and tomato salad. Garnish with fresh mint and an extra squeeze of lemon juice before serving.
Nutrition Information
Why this recipe
This recipe is a powerhouse of balanced nutrition, providing high-quality protein from lamb and quinoa for muscle support. It's rich in fiber from vegetables and complex carbs, promoting digestive health and sustained energy without gluten.
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