The Lamb Quinoa Bowl is a vibrant, flavorful dish that takes its inspiration from the rich culinary traditions of the Mediterranean. A cornerstone of this region’s cuisine is its celebration of simple yet high-quality, wholesome ingredients. This recipe is a testament to those principles, blending tender lamb, earthy quinoa, and crisp vegetables with an array of aromatic herbs and spices to create a dish that is both nourishing and indulgent.
One of the key elements of this bowl is the lamb. As a centerpiece of many Mediterranean dishes, lamb is known for its rich, robust flavor. Here, the lamb shoulder is marinated in olive oil and a bold mix of ground cumin, coriander, smoked paprika, and optional chili flakes for just a touch of heat. These spices infuse the meat with warmth and depth, turning every bite into a burst of flavor. The searing process locks in those flavors while creating a delightful caramelized crust.
Quinoa, renowned for being a versatile superfood, is the foundational grain of this recipe. Its nutty flavor and fluffy texture make it a perfect canvas to absorb the dish’s spices and pan drippings. Cooking the quinoa in vegetable broth rather than water adds an extra layer of flavor, ensuring that the base of the bowl is as savory and satisfying as its toppings. When the warm quinoa is tossed with baby spinach, the residual heat gently wilts the greens, adding a fresh, earthy balance to the dish.
This bowl is also elevated by its vibrant vegetable toppings: juicy cherry tomatoes and the crisp, aromatic notes of red onion. These bring natural sweetness and acidity, cutting through the richness of the lamb. A sprinkling of fresh mint ties the dish together with its cool, refreshing flavor. To round it out, a dollop of creamy Greek yogurt adds a tangy, luxurious element, perfect for taming the spices in the lamb and offering a harmonious contrast in texture.
The Lamb Quinoa Bowl isn’t just about flavor—it’s also a nutrient-packed dish. Quinoa is celebrated for being high in protein and rich in essential amino acids, making it a fantastic option for a hearty and healthy meal. Combined with the lean protein of lamb and a generous helping of vegetables, this bowl is as nutritious as it is satisfying.
While the recipe offers an introduction to the Mediterranean tradition, it also lends itself to customization. Vegetarians can replace the lamb with golden, pan-seared halloumi cheese or even roasted chickpeas, maintaining the essence of the dish while adapting to dietary preferences. For those looking to enhance complexity, marinating the lamb overnight adds deeper flavors.
The beauty of this dish lies in its simplicity and balance—it brings together diverse flavors and textures in a single, comforting bowl. Whether enjoyed as a casual weeknight dinner or as a special weekend meal, the Lamb Quinoa Bowl is a celebration of Mediterranean cuisine’s ability to transform basic ingredients into something truly extraordinary.
Lamb Quinoa Bowl
Ingredients
- 1 pound lamb shoulder trimmed and cut into cubes
- 1 cup quinoa rinsed
- 2 tablespoons olive oil extra-virgin preferred
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika smoked for depth
- ½ teaspoon chili flakes optional, for heat
- 2 cups vegetable broth or water, for quinoa
- 1 medium red onion thinly sliced
- 2 cups baby spinach fresh
- 1 cup cherry tomatoes halved
- ¼ cup fresh mint chopped
- 1 cup Greek yogurt for serving
Instructions
- In a large bowl, combine the lamb cubes with olive oil, ground cumin, ground coriander, smoked paprika, and optional chili flakes. Season with salt and pepper, ensuring each piece is well-coated with the aromatic spices.
- Heat a pan over medium-high heat and sear the lamb in batches to prevent overcrowding, cooking each side until golden brown. This should take about 5-7 minutes per batch. Remove lamb from the pan and set aside.
- In the same pan, add the red onion and sauté until translucent, about 5 minutes. Stir in the rinsed quinoa, toasting it for a couple of minutes until fragrant.
- Add the vegetable broth to the pan, bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes until the quinoa is tender and has absorbed all the liquid.
- Remove the pan from heat, fluff the quinoa with a fork, and fold in the baby spinach while still warm, allowing the residual heat to wilt the leaves gently.
- To serve, divide the quinoa and spinach mixture among bowls, top with the seared lamb cubes, cherry tomato halves, and a generous sprinkling of fresh mint.
- Serve each bowl with a dollop of Greek yogurt on the side and an additional garnish of mint leaves if desired.
