Description
A delicious and healthy Middle Eastern inspired ground lamb bowl packed with tons of flavour, nutrition and perfect for meal prep or to take on-the-go.
Ingredients
Units
Scale
For the quinoa
- 1 cup quinoa (dry, rinsed)
- 2 tsp za'atar
- 1/2 tsp kosher salt
For the lamb:
- 1 tbsp extra virgin olive oil
- 1 lb ground lamb
- 2 tbsp za'atar
- 1 tsp kosher salt
For the cherry tomatoes:
- 3 cups cherry tomatoes, halved
- 1/2 large cucumber, chopped
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- kosher salt & black pepper, to taste
Tahini sauce:
- 1/2 cup tahini
- 1/2 cup water
- 2 cloves garlic, finely grated (or minced)
- 1 tbsp lemon juice
- kosher salt & black pepper, to taste
To serve with the bowl:
- pickled red onion
- skhug (see notes for the recipe I use)
- fresh mint
Instructions
- Cook the quinoa according to package directions.
- Once cooked, fluff with a fork and drizzle with the olive oil and season with za’atar and salt.
- Heat a large cast iron skillet over medium heat and drizzle with oil. Once hot, add the lamb and break apart with a spatula or the back of a spoon. Sprinkle in the za’atar and salt and continue cooking until browned and cooked through, about seven to ten minutes.
- Remove the lamb and set aside.
- In a large bowl, toss together the tomatoes, cucumber, lemon, oil and season with salt and pepper.
- In a large measuring cup or small bowl, pour in the tahini, followed by the water, garlic and lemon juice. Whisk very well, until combined and the tahini sauce is smooth and lightens in colour. Season with salt and pepper.
- Divide the quinoa into bowls and top with lamb, tomato/cucumber mixture, pickled red onion and drizzle with skhug and tahini. Garnish with mint and enjoy!
Notes
For the skhug, I use this recipe from Tasting Table, I cut down the amount of chiles A LOT!