A vibrant and satisfying gluten-free bowl featuring tender lamb, fluffy quinoa, and roasted Mediterranean vegetables, all tied together with a zesty lemon-herb dressing. Perfect for a nutritious weeknight dinner.
Ingredients
- 300g lamb loin or leg, cubed
- 150g quinoa
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 red onion, sliced
- 200g cherry tomatoes
- 2 cloves garlic, minced
- 30ml olive oil
- Juice of 1 lemon
- 5g dried oregano
- 2g dried rosemary
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- 1.Preheat your oven to 200°C. On a baking sheet, toss the chopped bell pepper, zucchini, and red onion with 15ml of olive oil, salt, and pepper. Roast for 15-20 minutes until tender and slightly caramelized.
- 2.While vegetables roast, cook the quinoa. Rinse 150g of quinoa under cold water. In a small pot, combine the quinoa with 300ml of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed.
- 3.In a bowl, marinate the cubed lamb with the remaining 15ml olive oil, minced garlic, lemon juice, dried oregano, rosemary, salt, and pepper.
- 4.Heat a skillet over medium-high heat. Add the marinated lamb and cook for 5-7 minutes, stirring occasionally, until browned and cooked through to your liking.
- 5.Add the cherry tomatoes to the roasting vegetables in the oven for the last 5 minutes of cooking time, just until they begin to soften and burst.
- 6.To assemble, divide the cooked quinoa between two bowls. Top with the roasted vegetables and the cooked lamb. Drizzle any remaining pan juices over the top and garnish with fresh parsley before serving.
Nutrition Information
Why this recipe
This recipe is a powerhouse of balanced nutrition, rich in complete protein from lamb and quinoa to support muscle health. It's packed with fiber, vitamins, and minerals from diverse vegetables, promoting digestive wellness and a strong immune system.
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