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.
Prep Time 20 minutes mins
Roasting Time 25 minutes mins
Course Appetizer, Dinner
Cuisine American
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
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
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.
*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
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