A vibrant and nutritious gluten-free bowl featuring tender lamb, fluffy quinoa, and roasted Mediterranean vegetables, all tied together with a zesty lemon-herb dressing. Perfect for a satisfying and balanced weeknight dinner.
Ingredients
- 250g lamb loin, cut into cubes
- 150g quinoa
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 200g cherry tomatoes
- 1 small red onion, sliced
- 2 cloves garlic, minced
- 30ml olive oil, divided
- 1 lemon, juice and zest
- 15g fresh parsley, chopped
- 10g fresh mint, chopped
- Salt and black pepper to taste
Instructions
- 1.Preheat your oven to 200°C. Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the quinoa with 300ml of water, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until all the water is absorbed.
- 2.On a baking sheet, toss the chopped bell pepper, zucchini, cherry tomatoes, and red onion with half of the olive oil, salt, and pepper. Roast for 20-25 minutes, until the vegetables are tender and slightly caramelized at the edges.
- 3.While the vegetables roast, season the lamb cubes with salt, pepper, and half of the minced garlic. Heat the remaining olive oil in a skillet over medium-high heat. Add the lamb and cook for 5-7 minutes, searing on all sides until browned and cooked through.
- 4.Prepare the dressing by whisking together the lemon juice, lemon zest, the remaining minced garlic, chopped parsley, and mint in a small bowl. Season with a pinch of salt and pepper.
- 5.Once cooked, fluff the quinoa with a fork. Assemble your bowls by dividing the quinoa, then topping with the roasted vegetables and seared lamb. Drizzle generously with the lemon-herb dressing and serve immediately.
Nutrition Information
Why this recipe
This recipe is packed with high-quality protein and iron from lamb and is naturally gluten-free. Quinoa provides complete protein and fiber, while roasted vegetables offer essential vitamins and antioxidants, supporting a balanced and heart-healthy diet.
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