Fragrant lamb and vegetable mince and
Quinoa with Roast Beetroot and mint


Lamb and vegetable mince

500 g lamb mince

3 potatoes, peeled and diced into 1- 1.5 cm cubes

1 eggplant cut into 1-1.5 cm cubes

1 brown onion finely diced 

2-3 dessertspoons of olive oil

4 cloves of Garlic

1 bunch of continental parsley, stalks removed, roughly chopped

2 teaspoons of ground cinnamon

Good pinch of salt

Quinoa with baked beetroot and mint

½ cup of quinoa

1 cup of water

2-3 beetroots, brushed and diced into 1.5 cm cubes

Bunch of fresh mint, chopped

2 cloves of garlic

2 dessertspoons of pine nuts

Marinated goats fetta (preferably marinated in olive oil)


Preheat oven to 200⁰C.

In a bowl, toss beetroot and garlic with 1 dessertspoon of olive oil from the marinated fetta. Bake in oven on baking dish lined with baking paper.

Toss the potatoes and eggplant with 1-2 dessertspoons of olive oil in a bowl. Place in a non stick baking dish (or on baking paper if not non-stick dish) with 2 cloves of garlic. Bake the beetroot and potato eggplant mix for 40-45 minutes, tossing vegetables once or twice, until browned and slightly crisp. Remove from oven.

Rinse quinoa in a fine colander or sieve under running water. Place quinoa in a saucepan and 1 cup of water and cover with lid. Bring to the boil, and then simmer with lid on for about 10 minutes or until the water is absorbed.

While quinoa is cooking heat 1 dessertspoon of olive oil in a heavy based non-stick fry pan on medium heat. Add onion and garlic and cook for a few minutes until onion starts to brown. Add 1 teaspoon of ground cinnamon and stir to coat the onions. Add lamb mince and turn heat up to high. Break up the mince with a wooden spoon as it cooks. Cook for 10-12 minutes until the lamb is browned.

In a serving bowl, combine pine nuts and mint. Add cooked quinoa while still warm and baked beetroot and combine. Top with some goats fetta. 6. Add potatoes and eggplant to lamb and stir through for 3-5 minutes until lamb is slightly crispy. Season with salt. Stir through parsley and 1 teaspoon of ground cinnamon until just combined, and then serve.

Serve fragrant lamb mince with quinoa

Nutritional Value

I developed this lamb mince recipe for a simple family friendly meal as it is relatively quick (once the vegetables are roasted) to prepare and an easy way to provide red meat into the diet. I often prepare the lamb mince dish (without the quinoa ) and serve with a side salad of fresh chopped and seeded tomatoes, Lebanese cucumber, chopped fresh continental parsley, garlic, olive oil and seasoning.

The quinoa side dish was created as a way of adding additional vegetables and to lighten up the meal. The quinoa dish can be served as an accompaniment to other dishes; on its own; or with fish or chicken.