Lamb Quinoa Bowl
This Lamb Quinoa Bowl is a symphony of Middle Eastern flavors, blending the earthy, nutty characteristics of quinoa with the rich, savory notes of spiced lamb. A modern take on a traditional concept, it harmonizes healthful, wholesome ingredients with vibrant, fresh accents. Enhance your dining experience with its beautiful presentation and international flair.
Ingredients
Lamb Quinoa Bowl Ingredients
1 cup quinoa - rinsed
2 cups water - or vegetable broth for more flavor
500 grams ground lamb - preferably organic
1 tablespoon olive oil - extra virgin for a rich flavor
1 medium onion - finely chopped
3 cloves garlic - minced
1 teaspoon cumin - freshly ground if possible
1 teaspoon ground coriander
0.5 teaspoon cinnamon
1 medium lemon - zested and juiced
1 cup cherry tomatoes - halved
0.5 cup cucumber - diced
0.25 cup parsley - fresh, chopped
0.25 cup mint - fresh, chopped
50 grams feta cheese - crumbled
1 pinch salt - to taste
1 pinch ground black pepper - to taste
Instructions
- Begin by cooking the quinoa. In a medium saucepan, bring 2 cups of water or vegetable broth to a boil. Add 1 cup of rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed and quinoa is fluffy. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
- Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for about 5 minutes, or until translucent and fragrant.
- Add the minced garlic to the skillet with the onions, and cook for an additional minute until garlic is fragrant.
- Increase the heat to medium-high and add the ground lamb to the skillet. Cook, breaking it up with a spatula, until browned and cooked through, about 7-10 minutes.
- Stir in 1 teaspoon ground cumin, 1 teaspoon ground coriander, and 0.5 teaspoon cinnamon. Cook for another 2 minutes to allow the spices to bloom, then remove from heat. Stir in the zest and juice of 1 lemon.
- In a large serving bowl, combine the cooked quinoa, lamb mixture, halved cherry tomatoes, diced cucumber, chopped parsley, and chopped mint. Gently mix until all ingredients are well incorporated.
- Season the bowl with salt and pepper to taste. Top with crumbled feta cheese just before serving.
Notes
For an added burst of flavor, consider toasting the quinoa briefly in olive oil before boiling; it adds a nutty taste. For a dairy-free adaptation, omit the feta or substitute with a vegan cheese variety. If fresh mint is unavailable, dried mint will suffice, but use sparingly as it can overpower the dish.
Nutrition
Calories: 605kcalCarbohydrates: 35gProtein: 30gFat: 38gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gCholesterol: 102mgSodium: 244mgPotassium: 739mgFiber: 5gSugar: 3gVitamin A: 697IUVitamin C: 21mgCalcium: 145mgIron: 5mg
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