Mediterranean Lamb and Quinoa Power Bowl
A vibrant and satisfying bowl featuring savory ground lamb, fluffy quinoa, and roasted vegetables, all tied together with a fresh lemon-herb dressing. Perfect for a nutrient-dense, blood-sugar-friendly meal.
1230 calories
$6 per serving
$35 min
2 servings
diabetic-friendly, any cuisine
Ingredients
- 250g lean ground lamb
- 100g quinoa
- 200ml water or low-sodium vegetable broth
- 1 medium red bell pepper, chopped
- 1 small zucchini, chopped
- 1/2 red onion, sliced
- 2 cloves garlic, minced
- 30ml extra virgin olive oil, divided
- 1 lemon, juiced
- 10g fresh mint, chopped
- 1 tsp dried oregano
- Salt and freshly ground black pepper to taste
Instructions
- 1.Preheat your oven to 200°C (400°F). On a baking sheet, toss the chopped bell pepper, zucchini, and red onion with half of the olive oil, salt, and pepper. Roast for 20-25 minutes, until tender and slightly caramelized.
- 2.While the vegetables roast, rinse the quinoa under cold water. In a small saucepan, combine the quinoa and water/broth, bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the liquid is absorbed.
- 3.Heat a non-stick skillet over medium-high heat. Add the ground lamb and cook until browned, breaking it up with a spoon. Add the minced garlic and dried oregano, cooking for another minute until fragrant. Drain any excess fat.
- 4.Fluff the cooked quinoa with a fork. To assemble, divide the quinoa between two bowls.
- 5.Top the quinoa with the cooked lamb and roasted vegetables. Drizzle with the remaining olive oil, fresh lemon juice, and garnish with chopped fresh mint before serving.
Nutrition Information
60g
fat
84g
carbs
15g
fiber
64g
protein
Why this recipe
This recipe is excellent for diabetic management as it combines lean protein from lamb and high-fiber quinoa, both of which help stabilize blood sugar levels. It's also rich in vitamins from vegetables, promoting overall wellness.