Malzemeler

• 250g ground lamb
• 100g quinoa, rinsed
• 1 medium zucchini, chopped
• 1 red bell pepper, chopped
• 150g cherry tomatoes
• 1 small onion, diced
• 3 cloves garlic, minced (2 for lamb, 1 for dressing)
• 30ml olive oil, divided
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp cinnamon
• Salt and black pepper to taste
• 45g tahini
• Juice of 1 lemon
• 30-45ml water
• Handful of fresh mint, chopped
• Handful of fresh parsley, chopped

Talimatlar

1. 1.Preheat your oven to 200°C (400°F). On a baking sheet, toss the chopped zucchini, bell pepper, and cherry tomatoes with 15ml of olive oil, salt, and pepper. Roast for 20-25 minutes, until tender and slightly caramelized.
2. 2.While vegetables roast, cook the quinoa. In a small pot, combine the 100g rinsed quinoa with 200ml of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until all water is absorbed. Fluff with a fork.
3. 3.Heat the remaining 15ml of olive oil in a skillet over medium-high heat. Add the diced onion and cook until softened, about 3-4 minutes. Add 2 minced garlic cloves, cumin, coriander, and cinnamon, and cook for another minute until fragrant.
4. 4.Add the ground lamb to the skillet. Break it up with a spoon and cook until browned, about 5-7 minutes. Drain any excess fat. Season with salt and pepper.
5. 5.Prepare the dressing by whisking together the tahini, lemon juice, 1 minced garlic clove, and 30ml of water in a small bowl. Add more water, 1 tablespoon at a time, until you reach a smooth, pourable consistency. Season with a pinch of salt.
6. 6.Assemble your bowls. Divide the cooked quinoa between two bowls. Top with the roasted vegetables and the spiced lamb. Drizzle generously with the lemon-tahini dressing and garnish with fresh mint and parsley before serving.

Besin Bilgileri

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