This dish is a favorite of mine because it is packed with flavor and low on carbohydrates. The addition of quinoa adds so many nutrients and lots of fiber. I love lamb!!
- 1 cup dry quinoa
- 1 pound ground organic lamb meat
- 2 teaspoons ground cumin
- Pinch cayenne pepper
- 1 clove garlic, minced
- 1 egg
- 1 small Spanish onion or 1/2 large, diced small
- 2 tablespoons vegetable oil
- 1 cup 0-percent-fat Greek yogurt
- 2 tablespoons fresh mint, chopped
Rinse the quinoa in a large fine mesh strainer with cold water, then transfer to a small saucepan. Cover with 2 cups cold water, bring to a boil, and then reduce to a low simmer and cook for 15 to 20 minutes. Remove from the heat, fluff with a fork and let cool before mixing into the lamb.
Mix together the quinoa, lamb, cumin, cayenne, garlic, egg, onions and some salt in a large bowl until the mixture comes together and is smooth. Form the mixture into 4 balls, flatten down into patties and place on baking sheets.
Heat a large nonstick saute pan over high heat for 1 minute, and then add the oil. Cook the patties until browned, 3 minutes per side, and then cover and cook over low heat for 10 to 12 minutes.
Mix together the yogurt and mint in a separate bowl and season with salt.