Lunch · Middle Eastern · 15 min
Middle Eastern Ground Lamb and Quinoa Bowl with Garlicky Bok Choy and Kimchi
- Calories
- 423
- Protein
- 25g
- Carbs
- 16g
- Fat
- 31g
Ingredients
- 101.8 g ground lamb
- 0.5 tsp ground cumin
- 0.25 tsp salt
- 0.25 tsp black pepper
- 170 g quinoa
- 340.1 g bok choy
- 1 clove garlic
- 272.1 g daikon kimchi
- 1 tsp extra virgin olive oil
- 0.25 tsp red pepper flakes
Method
- 01Heat a large skillet over medium-high heat. Add the raw ground lamb, breaking it up with a wooden spoon. Season with salt, black pepper, and ground cumin, browning until caramelized and fully cooked to an internal temperature of 160°F (71°C), about 6-8 minutes.
- 02Add the prepared Spanish quinoa mix directly to the skillet, stirring to combine and toast slightly in the rendered lamb fat for 3 minutes.
- 03Push the lamb and quinoa mixture to one side of the skillet. Add the minced garlic and chopped bok choy along with a splash of water (1 tbsp). Cover for 2 minutes until the bok choy is tender-crisp and vibrant green.
- 04Remove the skillet from heat and gently fold in the daikon kimchi, letting the residual heat warm it slightly while maintaining its crunch.
- 05Transfer the lamb and quinoa mix to a wide serving bowl, top with the garlicky bok choy and kimchi, and finish with a drizzle of extra virgin olive oil and a sprinkle of red pepper flakes.
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