A vibrant and satisfying gluten-free bowl featuring tender herbed lamb, fluffy quinoa, and colorful roasted vegetables. A zesty lemon-herb dressing ties all the flavors together for a nutritious and delicious meal.
Ingredients
- 300g lamb loin or leg steaks, trimmed of excess fat
- 120g uncooked quinoa
- 240ml water or vegetable broth
- 1 red bell pepper
- 1 medium zucchini
- 1/2 red onion
- 2 cloves garlic, minced
- 45ml extra virgin olive oil, divided
- 30ml fresh lemon juice
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- 1.Preheat your oven to 200°C (400°F). Rinse the quinoa thoroughly and cook it with 240ml of water or broth according to package directions. Fluff with a fork once done.
- 2.Chop the bell pepper, zucchini, and red onion into 2-3 cm pieces. On a baking sheet, toss the vegetables with 15ml (1 tbsp) of olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and slightly caramelized.
- 3.While the vegetables roast, pat the lamb dry and season generously with salt, pepper, dried oregano, and half of the minced garlic.
- 4.Heat 15ml (1 tbsp) of olive oil in a skillet over medium-high heat. Sear the lamb for 3-5 minutes per side for medium-rare, or until it reaches your desired doneness. Let it rest for 5 minutes before slicing against the grain.
- 5.In a small bowl, whisk together the remaining 15ml (1 tbsp) of olive oil, fresh lemon juice, chopped parsley, and the rest of the minced garlic to create the dressing. Season with a pinch of salt and pepper.
- 6.To assemble, divide the cooked quinoa and roasted vegetables between two bowls. Top with the sliced lamb and drizzle generously with the lemon-herb dressing before serving.
Nutrition Information
Why this recipe
This recipe is a powerhouse of balanced nutrition. It provides high-quality protein from lamb, complex carbs and fiber from quinoa, and a wide array of vitamins and minerals from the roasted vegetables, supporting sustained energy and digestive health.
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