Dinner
Lamb Meatballs with Quinoa, Mashed Potatoes, and Avocado
| Total time:
| Prep:
| Cook:
| Servings:
|
| 25 min |
10 min |
15 min |
4 |
Dietary Restrictions
Gluten-freeEgg-freePeanut-freeTree-nut-freeFish-freeShellfish-freeSoy-FreePork-FreeSesame-Free
Ingredients
-
1/4
Cup
tricolor quinoa
-
1/2
Cup
water
-
2
potato
-
1/4
Cup
ricotta cheese
-
3
Tablespoon
oat milk
-
1/4
Teaspoon
salt
-
1/2
Pound
ground lamb
-
1/2
onion
-
1/2
Teaspoon
parsley
-
1/2
Teaspoon
oregano
-
1/4
Teaspoon
black pepper
-
1
avocado
-
1
Tablespoon
olive oil
-
1/4
Teaspoon
salt
Directions
-
Rinse your quinoa under running water to remove any impurities.
-
Add water and quinoa to a pot, bring to a boil, reduce to a simmer, cover the pot, and cook on low heat for 15 minutes. Once done, add to a large bowl and set aside.
-
Peel and chop your potatoes. Add them to a pot and fill the pot with enough water just to cover the potatoes. Cover the pot and boil potatoes until soft. This takes about 10 to 15 minutes.
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Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 431 kcal |
| Fat
| 27 g |
| Carbohydrates
| 33 g |
| Protein
| 16 g |
| Fiber
| 7 g |
| Sugar
| 2 g |
| Sodium
| 354 mg |
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