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Lamb and quinoa koftas with broad bean tabouli

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Served on top of a fresh broad bean tabouli, these lamb and quinoa koftas make for a filling and flavoursome snack or light meal.

  • Serves4
  • Cook time30 minutes
  • Prep time30 minutes, + 10 mins standing & 40 mins chilling time
Lamb and quinoa koftas with broad bean tabouli

Ingredients

  • 1 cup (200g) quinoa, rinsed, drained
  • 500g Coles Australian Lamb Mince
  • 1 brown onion, coarsely grated
  • 1 Coles Brand Australian Free Range Egg, lightly whisked
  • 2 tsp ground cumin
  • 1/4 cup finely chopped mint
  • 500g pkt frozen broad beans
  • 200g punnet Perino grape tomatoes, halved
  • 1 cup flat-leaf parsley leaves
  • 1/2 cup mint leaves
  • 1 lemon, zested, juiced
  • olive oil spray
  • bought hummus, to serve
  • toasted pita bread, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place the quinoa and 1¼ cups water in a saucepan over medium-high heat. Bring to the boil. Reduce heat and cook, covered, for 15 mins or until liquid is absorbed. Set aside, covered, for 10 mins.

  2. Step 2

    Combine the lamb, onion, egg, cumin, chopped mint and ½ cup of the quinoa in a large bowl. Divide into 12 portions. Roll each portion into an oval shape. Transfer to fridge for 30 mins to chill.

  3. Step 3

    Cook the broad beans in a saucepan of boiling water for 2 mins or until tender. Refresh under cold running water. Drain. Peel and place in a bowl with remaining quinoa, tomato, parsley and mint. Add lemon zest and juice and combine.

  4. Step 4

    Spray a non-stick frying pan with oil spray. Place over medium-high heat. Add the koftas and cook, turning occasionally, for 6 mins or until cooked through. Spoon tabouli among serving plates. Top with the koftas. Serve with hummus and pita.

Lamb and quinoa koftas with broad bean tabouli

Lamb and quinoa koftas with broad bean tabouli
  • Serves4
  • Cook time30 minutes
  • Prep time30 minutes, + 10 mins standing & 40 mins chilling time
Ingredients
  • 1 cup (200g) quinoa, rinsed, drained
  • 500g Coles Australian Lamb Mince
  • 1 brown onion, coarsely grated
  • 1 Coles Brand Australian Free Range Egg, lightly whisked
  • 2 tsp ground cumin
  • 1/4 cup finely chopped mint
  • 500g pkt frozen broad beans
  • 200g punnet Perino grape tomatoes, halved
  • 1 cup flat-leaf parsley leaves
  • 1/2 cup mint leaves
  • 1 lemon, zested, juiced
  • olive oil spray
  • bought hummus, to serve
  • toasted pita bread, to serve
    Description

    Served on top of a fresh broad bean tabouli, these lamb and quinoa koftas make for a filling and flavoursome snack or light meal.

    Method

    1. Step 1

      Place the quinoa and 1¼ cups water in a saucepan over medium-high heat. Bring to the boil. Reduce heat and cook, covered, for 15 mins or until liquid is absorbed. Set aside, covered, for 10 mins.

    2. Step 2

      Combine the lamb, onion, egg, cumin, chopped mint and ½ cup of the quinoa in a large bowl. Divide into 12 portions. Roll each portion into an oval shape. Transfer to fridge for 30 mins to chill.

    3. Step 3

      Cook the broad beans in a saucepan of boiling water for 2 mins or until tender. Refresh under cold running water. Drain. Peel and place in a bowl with remaining quinoa, tomato, parsley and mint. Add lemon zest and juice and combine.

    4. Step 4

      Spray a non-stick frying pan with oil spray. Place over medium-high heat. Add the koftas and cook, turning occasionally, for 6 mins or until cooked through. Spoon tabouli among serving plates. Top with the koftas. Serve with hummus and pita.