Moroccan Spiced Quinoa and Lamb Bowl

This meal is so comfy and super nutritious. I love this fluffy quinoa spiced quinoa bowl; it is the best quinoa recipe ever! I am not biased at all …

What’s Good About This Recipe?

• The warm spices (such as cinnamon, coriander, chilli, cumin) have amazing health benefits such as anti-inflammatory properties, immune-boosting antioxidants, support digestive and gut health, etc. 
• This recipe is the perfect opportunity to sneak in some veggies – in total; each spoonful has a total of 5 different veggies! And they really complement each other. A daily variety of veggies brings more fibre and phytonutrients to our diets, protecting us from chronic diseases. 
• Barberry has been shown in studies to provide a variety of health advantages, including anti-inflammatory properties. It can also be used as a medicinal plant to treat a wide range of ailments, including diabetes, liver illness, gallbladder discomfort, digestive, urinary tract, and gallstones.
• Quinoa is one of the sources of complex carbohydrates in this dish, essential to keep our energy levels steady, but this seed * has so many other health benefits:
  • High fibre content. 
  • Good source of antioxidants
  • Complete protein source.
  • Loaded with nutrients, such as folate, iron, magnesium and phosphorus.

You are not a fan of quinoa? If you wonder how to cook quinoa to perfection, make sure to follow the steps in this recipe. You will love it. I prefer to soak the quinoa overnight and rinse it well – this simple process will help get rid of the bitter-tasting compound (saponin) that coats the tiny seeds.

*Yes, although quinoa is considered a whole grain, it’s technically a seed

Moroccan Spiced Quinoa and Lamb Bowl

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• Author: Elisa Tricon
• Total Time: 1 hour
• Yield: 8 1x
• Diet: Gluten Free

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Description

Fluffy quinoa spiced quinoa bowl, with lamb and vegetables.

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Ingredients

Units MUS Scale 1x2x3x

• 250g quinoa (rise before cooking)
• 180ml chicken broth (or water)
• 1 squash (or any type of pumpkin)
• 500g minced lamb
• 25g coriander leaves, finely chopped
• 1 onion, thinly sliced
• Moroccan spice blend (1 tsp mint, 2 tsp cumin, 1 tsp ground coriander seeds, 1/2 tsp cinnamon, 1/2 tsp chilli, )
• 1 aubergine, cubbed
• 200g mushrooms
• 200g spinach (or chard)
• 4 tbs of dried barberries (optional)
• Olive oil
• Salt to taste

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Instructions

1. Combine the quinoa, the chicken broth in a medium pot and 1/4 tsp salt. Bring to a boil, cover, and reduce the heat. Simmer for 10 minutes. Remove the pot from the heat and let it sit, covered, for 10 minutes more. Then, remove the lid and fluff with a fork.
2. Meanwhile, slice the squash, removing the skin and seeds. Drizzle with olive oil and roast for 20 minutes at 180°C until fork tender.
3. Cut the eggplant into cubes, salt it and reserve.
4. In a large skillet, add 1 tbs of olive oil over medium-low heat. Add the spice mix and combine well with the oil for 1 minute. This spice-infused oil will create a fragrant dish.
5. Then add the onion and cook for 5 to 10 minutes or until the onion is tender, stirring occasionally. Add the grounded lamb and coriander. Combine well and leave it to cook, stirring occasionally. Season well.
6. Take out the lamb and onion mix from the pan, leaving the fragrant cooking sauce. Remove any excess water (with a kitchen paper towel) from the aubergine and stir it on this sauce for 10-15minutes until well cooked. Add olive oil if needed.
7. Remove the aubergine. Add the mushrooms until softened and reverse. Add the spinach, cooking until softened – remove any liquid excess.
8. Stir fry the barberries in olive oil until they soften.
9. Gently combine the quinoa with the onion, aubergine and spinach mix and lamb. Serve on top of roasted squash, sprinkle some barberries and enjoy!

• Prep Time: 30
• Cook Time: 30
• Category: Main

Keywords: gluten-free, lamb, quinoa