Lamb Kofta With Quinoa Tabbouleh
A vibrant Middle Eastern-inspired dish featuring spiced lamb patties and a refreshing, herb-packed quinoa tabbouleh. Rich in flavor and deeply nourishing for changing skin.
Prep
15 min
Cook
15 min
Total
30 min
Makes
2 servings
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthWell-nourished skin
Support from the whole plate
Regular meals with enough protein, plants and fats support overall nourishment. Think consistency, not one miracle ingredient.
Notice: consistency + hydration
Protein consistency
Make a nourishing habit easier
This is another practical opportunity to include protein and varied whole foods—small habits that are easier to repeat than a perfect diet.
Notice: protein across the day
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
15 min
Total
30 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet · Saucepan
Time saver
Make the tabbouleh a day ahead if you can—the flavors of the herbs, lemon, and olive oil actually deepen and improve after resting in the fridge.
Do these three things first
- 1Prep large English cucumber (diced), large bunch fresh parsley (chopped), cup fresh mint (chopped)
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
For the Lamb Kofta
For the Quinoa Tabbouleh
From Your Pantry
Cook along
Instructions
0 of 5 steps complete
Next: Rinse the quinoa under cold water
- 01
Rinse the quinoa under cold water
Rinse the quinoa under cold water, then cook it in a saucepan with 1 cup of water. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Fluff and let cool slightly.
Allow: 15 minutes
Tap card to mark done - 02
Mix the ground lamb with a generous…
In a medium bowl, mix the ground lamb with a generous pinch of salt, black pepper, cumin, coriander, and a dash of cinnamon. Form the mixture into 4 oblong patties, about 3 inches long.
Tap card to mark done - 03
Heat a skillet over medium-high heat with…
Heat a skillet over medium-high heat with a drizzle of olive oil. Cook the koftas for 4 to 5 minutes per side until deeply browned and cooked to your liking. Remove from the pan and let them rest.
Look for: deeply browned and cooked to your liking
Tap card to mark done - 04
Combine the cooled quinoa
In a large serving bowl, combine the cooled quinoa, chopped parsley, mint, quartered tomatoes, diced cucumber, and red onion.
Tap card to mark done - 05
Dress the tabbouleh with 1 tablespoon of…
Dress the tabbouleh with 1 tablespoon of olive oil, the fresh lemon juice, salt, and pepper. Toss well to combine, and serve alongside the warm lamb koftas.
Ready when: everything is assembled and ready to enjoy
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