Prep Time
10 Min
Cook Time
20 MIN
Total Time
30 MIN
Servings
4
Ingredients
4 cups quinoa
2 delicata squash halves, seeded and sliced into half-inch moons
1 onion, sliced
2 teaspoons olive oil
Salt and pepper to taste
1 pound ground American lamb
1 tablespoon ground coriander
1/2 teaspoon dried oregano
1/2 teaspoon chili flakes
3 cloves fresh garlic, minced
Tahini dressing:
1/2 cup tahini
Juice of one lemon
1 garlic clove, minced
Honey to taste
1/4 cup olive oil
1/4 teaspoon chili flakes
1/4 cup water
Salt and pepper to taste
Toppings:
1 cup chopped cilantro
1/2 cup fresh pomegranate seeds
1/2 cup toasted pepitas
Directions
- Cook quinoa according to the package instructions. Instead of water, I use broth and 1 teaspoon olive oil. Set aside. Preheat oven to 375 degrees.
- Slice delicata squash in half and remove seeds with a spoon. Slice squash into half-moons and place on a lined baking sheet. Add sliced onion and drizzle with olive oil. Sprinkle with salt and pepper. Gently mix. Roast 20-25 minutes.
- While squash roasts, brown ground America lamb in a skillet over medium-high heat. Add seasonings, garlic, and more salt and pepper.
- Cook until meat is caramelized, then make tahini dressing.
- Add all ingredients for the dressing to a bowl and whisk gently.
- Next up, assemble the bowls. Layer quinoa, squash, and ground American lamb. Top with tahini dressing, then chopped cilantro and toasted pepitas.
- Finish it up with the pomegranate seeds. Enjoy!
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
How to Cook American Lamb
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
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