Do you feel like you (and your menu) develop the winter blues on the first of February? Sometimes this cold weather feels like it’s here to stay (hurry Spring!), and it becomes hard to get motivated, even to cook! Do you find that most days you’re just plain tired by the end of the day? Us, too! But you know what helps us get through these dark and dreary days? Dreaming of warmer days, researching new ideas for our garden and–dare we say–spending a lot of time binge-watching our favorite shows! One thing we don’t like to do is stress about meal planning. If you’re anything like us, there are those days that even just thinking about cooking a meal is overwhelming. Yes, even as food bloggers, there are times that WE don’t like to cook either. If you’re stressing over meal planning, one thing we can do is help alleviate that stress by offering you easy-to-prepare recipes. A quick dinner bowl to whip up is our Lamb Meatball Quinoa Bowl.
We couldn’t be more excited to bring you this Greek-style build-a-bowl recipe. You may ask, “What is a build-a-bowl?” Well, let’s just say it’s a fun and healthy way to include a variety of ingredients in one bowl that not only tastes delicious but is easy to put together. By using an electric pressure cooker this one-pot meal is ready and on the dinner table in no time at all!
Making The Fluffiest Quinoa
With just a few easy steps you’ll have the fluffiest quinoa using the pressure cooker; you’ll be surprised at how simple it is!
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First, check the quinoa packaging to see if rinsing the quinoa is necessary. Some brands of quinoa come pre-washed. Second, add the quinoa to the pressure cooker along with the broth and water. Third, lock the lid and set the valve to the sealed position and select a one minute cook time. Allow pressure to release naturally for 10 minutes and then carefully manually release the remaining pressure. Finally, fluff quinoa with a fork, remove from the pressure cooker and set aside. You won’t believe what we discovered, perfect quinoa every time!
Meatball Making 101
During the time the quinoa is cooking proceed to the next step, the meatballs! Begin by combining all meatball ingredients in a large bowl. Then mix the meat mixture thoroughly. Shape into 1- 1 ½ inch meatballs; gentle place meatballs into the pressure cooker, stacking as needed. Lock the lid; select time pressure setting and set a timer for 10 minutes. After cooking is complete, let the pressure release naturally for 5 minutes before carefully releasing pressure manually. We’re sure you’re with us on this one, perfect meatballs in 10 minutes, YES! But wait that’s not all, the fun is just beginning!
Topping It All Off
Toppings
- Tomatoes
- Cucumber
- Red onion
- Red or yellow pepper
- Crumbled feta cheese
- Kalamata olives
Dressing
- Greek yogurt
- Garlic cloves
- Fresh lemon juice
- White wine vinegar
- Olive oil
- Pepper
- Salt
The toppings we chose for our Lamb Meatball Quinoa Bowl are simple salad ingredients that need only minimal prepping. While the meatballs are cooking, prep your vegetables and set aside. Feel free to be creative in choosing your toppings. If you love chickpeas, carrots, corn, radishes, green beans, whatever…throw them right on top! In a small bowl whisk together your dressing ingredients and set aside.
Putting It All Together
Building the bowls is the fun part of this recipe. Place ½ to 1 cup quinoa into each individual bowl, and top with the tomatoes, cucumbers, peppers, and onions. Add two to three lamb meatballs on top and sprinkle with feta cheese. Garnish with kalamata olives, and top it all off with a dollop of dressing. Enjoy this easy comfort dish!
If you love this recipe for Lamb Meatball Quinoa Bowls then we know you’ll also love this recipe for our Greek Veggie Bowl, it makes a great weeknight meal and lunch prep!
Lamb Meatball Quinoa Bowl
Equipment
Ingredients
- 1 cup quinoa
Meatballs
- 1/2 cup beef broth
- 1/2 cup water
- 1 lb ground lamb
- 1/2 cup bread crumbs
- 2 cloves minced garlic
- 1 small onion diced
- 1 egg
- Zest from one lemon
- pepper to taste
- pinch of salt
Bowl Ingredients
- 1 1/2 cup chopped tomatoes
- 1 cucumber diced
- 1 small red onion diced
- 1 red or yellow pepper diced
- 1 cup crumbled feta cheese
- kalamata olives
Dressing
- 3/4 cup greek yogurt
- 2 cloves garlic minced
- Juice of one fresh lemon
- 2 tbsp white wine vinegar
- 1/4 cup olive oil
- 1/2 tsp pepper
- pinch of salt
Instructions
Quinoa
- Check the quinoa packaging to see if rinsing the quinoa is necessary. Some brands of quinoa come pre washed. Therefore, if your directions note to rinse the quinoa, place quinoa in a fine sieve and run it under cold water until water runs clear.
- Add the quinoa to the pressure cooker along with the broth and water.
- Lock the lid and set the valve to the sealed position and select a one minute cook time. It will take the cooker about 4-6 minutes for pressure to build.
- Allow pressure to release naturally for 10 minutes and then carefully manually release the remaining pressure.
- Fluff quinoa with a fork, remove from pressure cooker and set aside.
Meatballs
- In a large bowl, combine all meatball ingredients and mix thoroughly.
- Shape into 1- 1 ½ inch meatballs; add trivet to the inner pot of the pressure cooker.
- Gently place meatballs onto the trivet, stacking as needed.
- Lock lid; making sure vent knob is in the sealing position. Select time pressure setting and set timer for 10 minutes.
- When finished cooking, let pressure release naturally for 5 minutes before carefully releasing pressure manually.
- While the meatballs are cooking, prep your vegetables and set aside.
Dressing
- In a small bowl whisk together your dressing ingredients and set aside.
Assembly
- Place ½ to 1 cup quinoa into each individual bowl, and top with the tomatoes, cucumbers, peppers, and onions. Add two to three lamb meatballs on top and sprinkle with feta cheese. Garnish with kalamata olives, and top it all off with a dollop of dressing.
