Juicy, herb-infused lamb patties served with a refreshing quinoa and cucumber salad, finished with a creamy lemon-tahini dressing. A perfectly balanced and satisfying gluten-free meal.
Ingredients
- 250g ground lamb
- 100g quinoa
- 1 large cucumber, diced
- 20g fresh mint, chopped
- 20g fresh parsley, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 30ml lemon juice
- 20g tahini
- 15ml olive oil
- 5g ground cumin
- 5g ground coriander
- Salt and black pepper to taste
Instructions
- 1.Rinse 100g of quinoa. In a small pot, combine it with 200ml of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the water is absorbed. Fluff with a fork and set aside.
- 2.In a bowl, mix 250g ground lamb with the chopped onion, half the minced garlic, cumin, coriander, salt, and pepper. Form the mixture into 4-6 small patties.
- 3.Heat 15ml of olive oil in a skillet over medium-high heat. Cook the lamb patties for 4-5 minutes on each side, until browned and cooked through.
- 4.While the patties cook, prepare the dressing. In a small bowl, whisk together 20g tahini, 30ml lemon juice, the remaining minced garlic, and 30-45ml of water to reach a smooth, drizzly consistency. Season with salt.
- 5.In a large bowl, combine the cooked quinoa, diced cucumber, chopped mint, and chopped parsley. Toss gently to combine.
- 6.To serve, divide the quinoa salad between two plates. Top with the warm lamb patties and drizzle with the lemon-tahini dressing.
Nutrition Information
Why this recipe
This nutritious dish provides high-quality protein from lamb and quinoa for muscle repair. It's rich in fiber for digestive health and packed with vitamins and healthy fats from fresh herbs and tahini, supporting overall wellness and sustained energy.
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