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Lightly spiced lamb meat served over quinoa and your favorite vegetables (here I used cucumbers, radishes, cabbage, and avocado). This filling and comforting weekday dinner came together super quickly. If you don’t like lamb, you can substitute ground beef!
1 and 1/2 pounds ground lamb (or beef)
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1 tablespoon Gefen Olive Oil
2 tablespoons zaatar
1 tablespoon Pereg Cumin
1 teaspoon salt
2 tablespoons Tuscanini Tomato Paste
4 cups cooked Pereg Quinoa (or grain of your choice)
3 sliced cucumbers
4 sliced radishes
2 cups sliced red cabbage
2 sliced avocados
1/2 cup prepared tahini
Saute garlic with oil for one minute.
Add spices and tomato paste. Sauté for another minute.
Add ground lamb and cook until browned.
To prepare bowls add lamb, quinoa and a bit of each vegetable to a bowl.
Drizzle with tahini and serve immediately.
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