A vibrant and protein-packed meal featuring spiced lamb koftas served over a refreshing bed of quinoa tossed with fresh parsley, mint, and lemon. This dish is full of bright, clean flavors and is surprisingly quick to prepare.
Ingredients
- 300g lean ground lamb
- 120g quinoa
- 1 large cucumber, finely diced
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 20g fresh parsley, chopped
- 15g fresh mint, chopped
- 1 lemon, juice and zest
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- 1.Rinse the quinoa under cold water. In a small pot, combine the quinoa with 240ml of water, bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.
- 2.In a medium bowl, combine the ground lamb, half of the chopped red onion, minced garlic, cumin, coriander, salt, and pepper. Mix well with your hands, but do not overwork the meat.
- 3.Divide the lamb mixture into 6-8 portions and shape them into small ovals or logs (koftas).
- 4.Heat the olive oil in a large non-stick skillet over medium-high heat. Carefully place the koftas in the pan and cook for 8-10 minutes, turning occasionally, until browned on all sides and cooked through.
- 5.While the koftas are cooking, combine the cooked quinoa, diced cucumber, remaining red onion, chopped parsley, mint, lemon juice, and lemon zest in a large bowl. Season with a pinch of salt and pepper and mix well.
- 6.To serve, divide the herbed quinoa salad between two plates and top with the warm lamb koftas.
Nutrition Information
Why this recipe
This recipe is exceptionally high in protein from lamb and quinoa, which supports muscle maintenance and satiety. It's a balanced meal, rich in fiber, vitamins, and minerals from the fresh herbs and whole-grain quinoa for sustained energy.
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