Ingredients
Scale
- 1 pound ground lamb
- 1 tablespoon extra virgin olive oil
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon paprika
- 1/2 teaspoon cinnamon powder
- 1/2 teaspoon red pepper flakes (adjust for spice level)
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup cooked quinoa
- 1 cup creamy hummus
- 1 cup halved cherry tomatoes
- 1 cucumber, chopped
- 1/2 red onion, finely sliced
- 1/4 cup chopped fresh mint
- Juice of 1 fresh lemon
- Pita bread, for serving (optional)
Instructions
- Begin by heating the extra virgin olive oil in a large skillet over medium heat. Once hot, add the ground lamb and cook, using a spatula to break it up, until it is browned and fully cooked, approximately 5-7 minutes.
- Sprinkle in the cumin, coriander, paprika, cinnamon, red pepper flakes, sea salt, and black pepper. Stir well and let the mixture cook for another 2-3 minutes, allowing the spices to meld beautifully with the lamb. Remove from heat and set aside.
- In a mixing bowl, combine the cooked quinoa, halved cherry tomatoes, chopped cucumber, sliced red onion, fresh mint, and lemon juice. Gently toss everything together until well mixed.
- To create the bowls, spoon the quinoa salad into each serving dish. Generously top with the spiced lamb mixture and a hearty dollop of hummus on each.
- If desired, serve with warm pita bread on the side for a delightful addition.
Notes
- For a plant-based alternative, replace the ground lamb with sautéed eggplant or chickpeas seasoned with similar spices.
- Enhance the dish with a drizzle of tahini sauce for an extra layer of flavor and creaminess.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mediterranean
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg