Mediterranean Lamb and Quinoa Power Bowls

Mon Oct 27 2025

Mediterranean Lamb and Quinoa Power Bowls

A vibrant and nutrient-dense bowl featuring savory ground lamb, fluffy quinoa, and a refreshing mix of crisp vegetables, all tied together with a light, herby yogurt sauce.

There’s something truly satisfying about building a bowl that’s as beautiful as it is nourishing. This Mediterranean-inspired dish combines the warmth of seasoned lamb with the wholesome simplicity of quinoa and the freshness of crunchy vegetables.

Each bite delivers a perfect mix of textures: tender grains, juicy tomatoes, crisp cucumbers, and creamy yogurt sauce infused with mint and dill. It’s not just a meal—it’s a mini Mediterranean getaway in every bowl.

Whether you’re meal-prepping for the week or craving something hearty yet light, these power bowls are a delicious way to fuel your day.

Ingredients

500g lean ground lamb
200g quinoa
400ml water
1 large cucumber
250g cherry tomatoes
1 small red onion
150g plain low-fat yogurt
1 bunch fresh mint
1 bunch fresh dill
2 cloves garlic
1 lemon
30ml extra virgin olive oil
1 teaspoon dried oregano
Salt and black pepper to taste

Instructions

Rinse the quinoa thoroughly. In a medium pot, combine the quinoa and 400ml of water. Bring to a boil, then reduce heat, cover, and simmer for 15–20 minutes, or until all water is absorbed. Fluff with a fork.
While the quinoa cooks, finely dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Mince the garlic.
In a large non-stick pan, heat 15ml of olive oil over medium-high heat. Add the ground lamb, minced garlic, and oregano. Cook for 8–10 minutes, breaking up the meat, until browned. Drain any excess fat and season with salt and pepper.
To make the sauce, finely chop the mint and dill. In a small bowl, mix the yogurt, chopped herbs, the juice of half a lemon, and a pinch of salt. Stir until well combined.
Assemble the bowls by dividing the cooked quinoa among four servings. Top each with a portion of the cooked lamb, cucumber, tomatoes, and red onion.
Drizzle each bowl with the remaining olive oil and a squeeze of fresh lemon juice. Finish with a generous dollop of the herbed yogurt sauce and serve immediately.

Tips & Substitutions

Make it vegetarian: Swap ground lamb for chickpeas or lentils sautéed with the same seasonings.
Grain variations: Try bulgur, couscous, or brown rice if you prefer different textures or flavors.
Meal prep friendly: Store the components separately and assemble just before eating for a fresh, crisp texture.