Lamb Meatball Quinoa Bowl
This bowl recipe comes together quickly using a pressure cooker. It's topped with delicious lamb meatballs, crisp vegetables and has a heart heatlhy base of nutritious quinoa! Finished with a dollop of a lemony Greek yogurt dressing!
Equipment
Ninja Instant Cooker
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.
Notes
As a completely optional step, you may choose to brown the meatballs in 2 tablespoons of olive oil before pressure cooking. After forming the meatballs, place them on a baking sheet and place meatballs in the refrigerator for 30 minutes. This allows the meatballs to hold their shape while browning. Remove meatballs from the refrigerator and use the saute setting on your pressure cooker to brown the meatballs in small batches. Brown for 1-2 minutes on each side. Once meatballs are browned, remove from the pressure cooker and pour in broth and water, scraping off and bits from the bottom of the pressure cooker. Proceed with the recipe, decreasing the cooking time to 7 minutes. Again, this is a totally optional step and one that adds time to your preparations
Nutrition
Calories: 850kcalCarbohydrates: 53gProtein: 40gFat: 53gSaturated Fat: 20gCholesterol: 159mgSodium: 864mgPotassium: 1039mgFiber: 7gSugar: 10gVitamin A: 1308IUVitamin C: 54mgCalcium: 352mgIron: 6mg
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