Need to hit the restart button on your good eating habits? Yeah, it happens. But, boy, do we have the bowl for you! Let's get back in the fresh zone with this grainy-good tabouli and homemade beef kofta. We're talking loads of veggies, gut-friendly yoghurt and quinoa all tossed in there. It's a glow up.
Cook quinoa in a saucepan of boiling water for 20 minutes or until tender. Drain set aside. While quinoa is cooking, continue with step 2.
Zest lemon. Peel and crush garlic. Place panko breadcrumbs, 40ml (2 tablespoons) water, mince, cumin, lemon zest, garlic, ¼ teaspoon salt and a good crack of pepper in a bowl. Using clean hands, mix to combine and shape into 6 kofta.
Heat ½ the oil in a frypan over medium-high heat. Add koftas and cook for 5–6 minutes or until caramelised and cooked through. While the koftas are cooking, continue with step 4.
Place remaining olive oil, lemon juice, red wine vinegar, salt and pepper in a bowl large enough for the tabouli and mix to combine
Peel and thinly slice eschalot. Chop tomato and cucumber into 1cm pieces. Finely chop mint.
Combine cooled quinoa, eschalot, tomato, cucumber, mint and dressing in a bowl and season to taste with salt and pepper. Divide quinoa tabouli between bowls and top with kofta and yoghurt.