There’s something truly special about Mediterranean flavors — the warmth of spices, the brightness of lemon, and the freshness of herbs all coming together in harmony. This recipe brings those elements into a balanced, satisfying meal that’s both nourishing and vibrant.

Juicy, perfectly spiced lamb koftas pair beautifully with a zesty quinoa salad loaded with mint, parsley, and crunchy vegetables. It’s the kind of dish that feels gourmet yet fits easily into a busy weeknight schedule.

Whether you’re cooking for family or impressing guests, these Mediterranean Lamb Koftas with Herbed Quinoa Salad will become a staple in your recipe rotation.

Ingredients

• 300g lean ground lamb
• 100g quinoa
• 200ml water or vegetable broth
• 150g cherry tomatoes, halved
• 1 small cucumber, diced
• 1/2 red onion, finely chopped
• 2 cloves garlic, minced
• 1 handful fresh mint, chopped
• 1 handful fresh parsley, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp paprika
• 1 lemon (juice and zest)
• 2 tbsp extra virgin olive oil
• Salt and freshly ground black pepper to taste

Instructions

1. Rinse the quinoa under cold water. In a small pot, combine the quinoa with 200ml of water or broth, bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
2. In a bowl, combine the ground lamb, half of the minced garlic, half of the chopped red onion, cumin, coriander, paprika, salt, and pepper. Mix well and form into 8–10 small oval patties (koftas).
3. Heat 1 tablespoon of olive oil in a large non-stick pan over medium-high heat. Cook the koftas for 8–10 minutes, turning occasionally, until browned and cooked through.
4. While the koftas are cooking, prepare the salad. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, remaining red onion, mint, and parsley.
5. For the dressing, whisk together the remaining 1 tablespoon of olive oil, the juice and zest of one lemon, the remaining minced garlic, salt, and pepper. Pour over the quinoa salad and toss to combine.
6. Serve the warm lamb koftas immediately with the herbed quinoa salad.

Tips & Substitutions

• Make it lighter: Swap lamb for ground turkey or chicken for a leaner option without losing flavor.
• Add more veggies: Toss in diced bell peppers or roasted eggplant for extra color and nutrition.
• Meal prep friendly: Cook the quinoa and koftas ahead of time – they reheat beautifully for quick lunches.

Nutrition

Approximate per serving:

• Calories: 1180
• Fat: 60g
• Carbohydrates: 85g
• Fiber: 19g
• Protein: 68g

This dish celebrates everything we love about Mediterranean cooking – fresh ingredients, bold flavors, and wholesome balance. Give it a try tonight, and don’t forget to share your creation with friends or on social media. It’s a delicious way to bring sunshine to your table!