Gluten-Free Lamb and Mint Tabbouleh with Quinoa

Ingredients

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• 1 cup cooked quinoa Shop
• 1 lb ground lamb
• 1/2 cup finely chopped fresh parsley
• 1/4 cup finely chopped fresh mint
• 1/4 cup diced cucumber
• 1/4 cup diced tomato
• 2 tbsp fresh lemon juice
• 2 tbsp extra virgin olive oil
• 1 tsp ground cumin Shop
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1 Cook the quinoa according to package directions until tender and fluffy, about 15-20 minutes. Once cooked, fluff with a fork and set aside to cool slightly.
2. 2 While the quinoa cooks, heat a large skillet over medium-high heat. Add the ground lamb and cook, breaking it up with a spoon, until it's nicely browned and no longer pink, approximately 8-10 minutes. Drain off any excess fat.
3. 3 Stir the ground cumin, salt, and black pepper into the browned lamb during the last minute of cooking. This allows the spices to become fragrant and coat the lamb evenly.
4. 4 In a large mixing bowl, combine the cooked quinoa, browned lamb, chopped fresh parsley, and chopped fresh mint. Gently toss these ingredients together to distribute them evenly.
5. 5 Add the diced cucumber and diced tomato to the bowl. In a small separate bowl, whisk together the fresh lemon juice and extra virgin olive oil to create the dressing. Pour the dressing over the tabbouleh mixture and toss gently to combine all the ingredients, ensuring everything is lightly coated. Serve immediately or chill for later.

Nutrition (per serving)

Tips & Notes

• Drain the excess fat from the browned lamb before mixing it with the quinoa.
• Chop the parsley and mint very finely. Tabbouleh is mostly herbs.
• Let the quinoa cool fully so the herbs stay bright and don't wilt.

Common questions