Recipe: Lush Lamb Koftas with Quinoa Tabbouleh

Main Ingredient: Lamb

Ingredients:

For the Lamb Koftas:

• 500g lean lamb mince (high in protein)
• 1 Onion, finely chopped
• 3 cloves Garlic, minced
• 1 tsp fresh minced Ginger
• 2 tsp ground Cumin
• 2 tsp ground Coriander
• 1/2 tsp Cayenne Pepper
• Salt and Pepper to taste

For the Quinoa Tabbouleh:

• 1/2 cup Quinoa (high in protein)
• 1 cup Vegetable Broth
• 2 Tomatoes, diced
• 1 Cucumber, chopped
• 1 bunch Mint leaves, finely chopped
• 1 bunch Parsley, finely chopped
• Juice of 1 Lemon
• 3 tbsp Olive Oil
• Salt and Pepper to taste

Instructions:

1. In a mixing bowl, combine all ingredients for the lamb koftas. Ensure all spices are evenly spread throughout the mince. Shape into elongated patties (approximately 6).
2. Heat a greased pan or grill. Cook the koftas on medium heat, turning often for about 15 minutes or until done to your liking.
3. While the koftas cook, rinse the quinoa under cold water, then drain. Bring vegetable broth to a boil in a saucepan, then add the quinoa. Reduce the heat and let simmer, covered, until the quinoa has absorbed all the broth, about 15 mins. Let it cool down.
4. In a bowl, toss the cooked quinoa, tomatoes, cucumber, mint, and parsley together. Whisk the lemon juice, olive oil, salt, and pepper together, then drizzle over the quinoa mixture. Toss until all ingredients are well mixed.
5. Serve the lamb koftas with quinoa tabbouleh as a healthy, high-protein main dish.

Nutritional Value per Serving:

• Calories: 350
• Protein: 30g
• Fats: 15g
• Carbs: 20g

Plating:

Arrange a mound of quinoa tabbouleh in the center of a large, flat plate. Place three lamb koftas radiating out from the mound like spokes on a wheel. Garnish the plate with a drizzle of olive oil, a sprinkle of fresh parsley, and a lemon wedge. The finished plate should display a contrast of vibrant greens from the tabbouleh against the rich brown of the juicy, charred koftas, providing both aesthetic appeal and a delicious, high-protein meal.