Ingredients:

  • 1 cup (200 g) Quinoa (white or tri-colour), rinsed thoroughly
  • 2 cups (480 ml) Low-sodium Vegetable or Chicken Stock
  • ½ tsp (2.5 g) Kosher Salt (for quinoa)
  • 1 lb (450 g) Lean Ground Lamb (or Turkey/Beef), 90% lean or better
  • 1 Tbsp (15 ml) Extra Virgin Olive Oil, divided (for cooking)
  • ½ medium (75 g) Yellow Onion, finely chopped
  • 2 cloves (10 g) Garlic, minced
  • 1 tsp (5 ml) ground Cumin
  • ½ tsp (2.5 ml) dried Oregano
  • ¼ tsp (1.25 ml) ground Cinnamon
  • Freshly Ground Black Pepper, To taste
  • ½ cup (15 g) Fresh Parsley, chopped
  • ¼ cup (7.5 g) Fresh Mint, chopped
  • 1 large Lemon (zest and 40 ml juice)
  • 1 cup (150 g) Cucumber, diced
  • 1 cup (150 g) Cherry Tomatoes, halved
  • ¼ cup (50 g) Feta Cheese, crumbled (optional)
  • 2 Tbsp (30 ml) Extra Virgin Olive Oil (for dressing)

Instructions:

  1. Rinse the quinoa in a fine-mesh sieve under cold running water for 60 seconds. Combine the rinsed quinoa, stock, and salt in a medium saucepan.
  2. Bring the mixture to a boil, then immediately reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff gently with a fork and transfer to the large mixing bowl.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and sauté until softened (about 3 minutes). Add garlic and cook for 1 minute until fragrant.
  4. Add the ground lamb (or turkey) to the skillet. Break up the meat with a wooden spoon and brown thoroughly, about 6–8 minutes. If necessary, briefly drain any excess rendered fat.
  5. Once cooked through, stir in the cumin, oregano, cinnamon, salt, and pepper. Cook for 1 minute, allowing the spices to bloom and coat the meat.
  6. In a small bowl, whisk together the 2 tablespoons of olive oil, lemon juice, and lemon zest for the dressing. Season to taste with a pinch of salt.
  7. Add the diced cucumber, halved tomatoes, chopped parsley, and chopped mint to the bowl with the warm, fluffed quinoa.
  8. Pour the lemon vinaigrette over the quinoa and vegetable mixture. Toss gently but thoroughly to coat everything.
  9. Divide the quinoa base among four bowls. Spoon the spiced lamb mixture generously over the top. Garnish each bowl with crumbled Feta cheese (if using) and an extra drizzle of good quality extra virgin olive oil before serving.