Mediterranean Lamb Kofta with Herbed Quinoa
Flavorful lean lamb kofta, seasoned with aromatic spices, served on a bed of fluffy herbed quinoa and finished with a refreshing cucumber-mint yogurt drizzle. A perfectly balanced and heart-healthy meal.
1370 calories
$7 per serving
$35 min
2 servings
heart-healthy, any cuisine
Ingredients
- 300g lean ground lamb
- 120g quinoa
- 240ml water
- 1/2 cucumber, finely diced
- 1/2 red onion, finely chopped
- 2 cloves garlic, minced
- 150g low-fat Greek yogurt
- 15g fresh parsley, chopped
- 10g fresh mint, chopped
- 30ml extra virgin olive oil
- 15ml lemon juice
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon paprika
- Salt and black pepper to taste
Instructions
- 1.Rinse the quinoa. In a small pot, combine quinoa and 240ml of water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the water is absorbed. Fluff with a fork.
- 2.In a bowl, mix the ground lamb, half the minced garlic, half the chopped parsley, cumin, coriander, paprika, salt, and pepper. Form the mixture into 6-8 small oval-shaped kofta.
- 3.Heat 15ml of olive oil in a large non-stick skillet over medium-high heat. Cook the kofta for 3-4 minutes per side until browned and cooked through.
- 4.While the kofta cooks, prepare the sauce by mixing the Greek yogurt, diced cucumber, half the chopped mint, the remaining garlic, and a pinch of salt in a small bowl.
- 5.Once the quinoa is cooked, stir in the remaining parsley, mint, red onion, lemon juice, and the remaining 15ml of olive oil. Season to taste.
- 6.Divide the herbed quinoa between two plates. Top with the lamb kofta and drizzle with the cucumber-mint yogurt sauce before serving.
Nutrition Information
38g
fat
41g
carbs
6g
fiber
46g
protein
Why this recipe
This recipe is rich in lean protein and fiber from lamb and quinoa, supporting satiety and stable energy. It's packed with heart-healthy monounsaturated fats from olive oil and antioxidants from fresh herbs, promoting cardiovascular wellness.
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