Ground Lamb Quinoa Bowls with Fennel, Orange, and Olives

Recipe provided by American Lamb Board courtesy of Rustic Joyful Food.

Servings: 4 | Preparation Time: 20 minutes | Cook Time: 25 minutes

Directions

1. Cook the quinoa: Prepare the quinoa according to the package instructions.

2. Preheat the oven: Set the oven to 400°F (200°C). Line a baking sheet with parchment paper.

3. 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.

4. Cook the American 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.

5. 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.

6. Assemble the bowls: In a large, shallow bowl, layer the arugula, followed by the hot quinoa and cooked lamb.

7. Finish the dish: Top with the roasted fennel and drizzle with the orange & olive vinaigrette.

8. 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.