A vibrant and nutrient-dense bowl featuring pan-seared lamb, fluffy quinoa, and roasted vegetables, all brought together with a zesty lemon-herb dressing. This recipe is designed to be heart-healthy and compliant with the DASH diet.
Malzemeler
- 250g lean lamb loin, cubed
- 100g quinoa
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 200g cherry tomatoes
- 2 tablespoons olive oil, divided
- 1 clove garlic, minced
- 1 lemon, juiced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh mint, chopped
- Black pepper to taste
- Pinch of salt
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Talimatlar
- 1.Preheat your oven to 200°C (400°F). Rinse the quinoa thoroughly under cold water.
- 2.In a small saucepan, bring 200ml of water to a boil. Add the quinoa and a pinch of salt, reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed.
- 3.While the quinoa cooks, toss the chopped bell pepper, zucchini, and cherry tomatoes with 1 tablespoon of olive oil and a pinch of black pepper on a baking sheet. Roast for 20-25 minutes, until tender and slightly caramelized.
- 4.Pat the lamb cubes dry and season with black pepper. Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the lamb for 3-4 minutes, turning occasionally, until browned but still pink inside.
- 5.In a small bowl, whisk together the lemon juice, minced garlic, chopped parsley, and mint to create the dressing.
- 6.To assemble, divide the cooked quinoa between two bowls. Top with the roasted vegetables and seared lamb. Drizzle generously with the lemon-herb dressing and serve immediately.
Besin Bilgileri
Bu tarifi neden seçmelisin
This recipe is exceptionally healthy as it's rich in lean protein from lamb and fiber from quinoa and vegetables, supporting muscle health and digestion. It uses heart-healthy monounsaturated fats from olive oil and is low in sodium, aligning with DASH principles for cardiovascular wellness.
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