A vibrant and aromatic dish featuring tender lamb meatballs seasoned with warm Moroccan spices, served over a refreshing quinoa salad packed with fresh herbs, cucumber, and tomatoes. A perfectly balanced, high-protein meal.
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Malzemeler
- 500g lean ground lamb
- 200g quinoa
- 400ml water or vegetable broth
- 1 red onion, finely chopped
- 2 cloves garlic, minced
- 200g cherry tomatoes, halved
- 1 cucumber, diced
- 30g fresh mint, chopped
- 30g fresh parsley, chopped
- 30ml olive oil
- 1 lemon, juice and zest
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 0.5 tsp ground cinnamon
- Salt and black pepper to taste
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Talimatlar
- 1.In a saucepan, combine the rinsed quinoa with 400ml of water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the liquid is absorbed. Fluff with a fork and set aside.
- 2.While the quinoa cooks, combine the ground lamb, half of the chopped onion, half of the minced garlic, cumin, coriander, paprika, cinnamon, salt, and pepper in a large bowl. Mix well and form into 20-24 small meatballs.
- 3.Heat 15ml of olive oil in a large skillet or pan over medium-high heat. Add the meatballs and cook for 8-10 minutes, turning occasionally, until browned on all sides and cooked through.
- 4.In a large serving bowl, combine the cooked quinoa, cherry tomatoes, cucumber, the remaining onion and garlic, chopped mint, and parsley.
- 5.In a small bowl, whisk together the remaining 15ml of olive oil, lemon juice, and lemon zest to create a dressing. Pour it over the quinoa salad and toss gently to combine.
- 6.Serve the warm lamb meatballs alongside or on top of the herbed quinoa salad.
Besin Bilgileri
Bu tarifi neden seçmelisin
This recipe is exceptionally high in protein from both lean lamb and quinoa, supporting muscle health. It's rich in fiber for digestive wellness and packed with vitamins and antioxidants from fresh herbs and vegetables, making it a nutritious and satisfying meal.
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