Spiced Lamb Quinoa Bowl

Ingredients:

• 1 lb lamb shoulder, cut into 1-inch cubes
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Oil for frying
• 1 cup of quinoa
• 2 cups of low sodium chicken broth
• 2 cups of kale, roughly chopped
• 1 cup of red bell pepper, chopped
• 1/2 cup of almonds, chopped

Instructions:

1. In a bowl, mix the lamb cubes with ground coriander, cumin, smoked paprika, salt, and pepper. Let it marinate for at least 30 minutes.
2. Heat oil in a large pan over medium heat. Add the marinated lamb cubes and fry until browned on all sides. Remove from the pan and set aside.
3. In the same pan, add the quinoa and toast for a couple of minutes. Pour in the chicken broth, bring to a boil, then reduce to a simmer. Cook for 15-20 minutes or until the quinoa is fluffy and has absorbed all the broth.
4. Add the kale and red bell peppers to the pan with the quinoa and cook for further 5 minutes, until the vegetables have wilted slightly. Stir in the cooked lamb cubes and chopped almonds. Cook for another 2-3 minutes, until everything is well combined and heated.

Nutrition Information per serving (4 servings in total):

• Calories: 500
• Protein: 55 grams
• Fat: 20 grams
• Carbs: 30 grams

Plating:

Serve the Spiced Lamb Quinoa Bowl in a wide shallow bowl. Make sure to heap the mixture in the middle, showcasing the variety of colors from the quinoa, lamb, red bell peppers, and kale. The lamb should be at the top and visible. For texture and aesthetics, sprinkle additional chopped almonds on top.