Hearty, Healthy Fennel, Orange & Olive Ground Lamb Quinoa Bowls
It’s January, and it’s time to eat foods that love us back! American lamb is loaded with vitamins and minerals and tastes incredible. It’s a fabulous protein to utilize more in this new year, especially if one of your goals is eating more whole, nutritious foods. I absolutely love grain bowls, and I thought it would be so good to incorporate classic Italian flavors into one. The result is unique, vibrant, and absolutely delicious! I hope you try this for a lovely, quick, and simple dinner that also doubles as meal prep.
Citrus, olives, and fennel pair beautifully with ground American lamb.
Equipment
- Large Pot or Saucepan
- baking sheet
- Chef’s Knife
- Cutting Board
- Sharp Paring Knife or Serrated Knife
- Small Mixing Bowl
- Large Skillet or Frying Pan
- Wooden spoon or spatula
- Citrus Juicer (Optional)
- Measuring Cups & Spoons
- Tongs or Slotted Spoon
- parchment paper
- Serving Bowls (Shallow)
- Small Knife or Herb Scissors
- Measuring Spoon for Chili Flakes
Ingredients
For the Roasted Fennel
- 2 fennel bulbs trimmed and sliced (tops reserved)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chili flakes to taste
For the Lamb
- 1 pound ground American lamb
- 1 teaspoon olive oil
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Chili flakes to taste
- 1 clove garlic minced
For the Quinoa and Greens
- 1 cup dry quinoa cooked according to package instructions (yields 2 1/2 - 3 cups cooked)
- 3 cups fresh baby arugula
For the Orange & Olive Dressing
- 3 navel or Cara Cara oranges supremed*
- Juice from the segmented oranges
- 1/4 cup olive oil
- 2 tablespoons white vinegar
- 1 cup Castelvetrano olives pitted and halved
- Salt and pepper to taste
- Chili flakes to taste
- 1/4 cup chopped fennel fronds
Instructions
- Cook the quinoa: Prepare the quinoa according to the package instructions.
- Preheat the oven: Set the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roast the fennel: Slice the trimmed fennel bulbs into 1/4-inch thick slices. Season with salt, pepper, chili flakes, and olive oil. Arrange on the baking sheet and roast for 20–25 minutes, or until tender and slightly caramelized.
- Cook the lamb: While the fennel roasts, heat a skillet over medium-high heat. Add the olive oil and cook the ground lamb with the onion powder, salt, pepper, and chili flakes until browned and cooked through**. Set aside.
- Make the orange & olive dressing: Supreme the oranges (see note below) and add the segments to a bowl. Add the cracked, pitted olives, orange juice, olive oil, vinegar, fennel fronds, and seasonings. Mix to combine.
- Assemble the bowls: In a large, shallow bowl, layer the arugula, followed by the hot quinoa and cooked lamb.
- Finish the dish: Top with the roasted fennel and drizzle with the orange & olive vinaigrette.
- Serve: Toss everything together, or serve as is while warm. This dish is also fabulous the next day, either served cold or reheated.
Notes
*To supreme an orange, slice off the top and bottom, then carefully cut away the peel and pith. Using a sharp knife, cut between the membranes to release the segments.
**USDA recommends the following time and temperature parameters:
Ground Lamb - Internal temperature of 160°F