Lamb cutlets with quinoa and refreshing mint yogurt

Ingredients:

• 1 cup dry quinoa
• 450 g of organic lamb mince
• 2 tsp ground cumin
• A pinch of cayenne pepper
• 1 clove garlic, minced
• 1 egg
• 1 small Spanish onion or half a large one, finely diced
• 2 tablespoons of vegetable oil
• 1 cup nonfat Greek yogurt
• 2 tbsp fresh mint, chopped

Preparation:

1. Rinse the quinoa in a sieve under cold water and transfer to a small saucepan. Pour in 2 cups of cold water and bring to a boil, then reduce heat to low and simmer for 15-20 minutes. Remove from heat, fluff with a fork, and let cool before mixing with the ground beef.
2. In a large bowl, combine the quinoa, ground lamb, cumin, cayenne pepper, garlic, egg, onion, and a pinch of salt, mixing well until evenly distributed. Form the mixture into 4 balls, flatten them into patties, and place on a baking sheet.
3. Heat a large nonstick frying pan over high heat for 1 minute, then add the vegetable oil. Fry the patties until golden brown, 3 minutes per side, then cover and cook over low heat for 10-12 minutes.
4. Mix yogurt and mint in a separate bowl and season with salt.
5. Place the lamb cutlet on a bed of your favorite salad or fresh tomato puree. Top each cutlet with a spoonful of mint yogurt and serve.