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Moroccan Spiced  Quinoa and Lamb Bowl

Moroccan Spiced Quinoa and Lamb Bowl

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


Fluffy quinoa spiced quinoa bowl, with lamb and vegetables.


Units Scale
  • 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


  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