Heat a little oil in a pan and gently fry the onion, garlic and spices. When the onion has softened add the lamb mince and continue to cook. When the lamb has browned add the tomato paste and 1 cup of water.
Bring 3 cups of water to a boil and then add the quinoa. Cook for aprox. 10-15 minutes until all the water has evaporated. Cool, and then add finely chopped raw beetroot, spring onion and parsley.
I love ricotta! It is such a handy ingreditent to have on hand. Baked ricotta is great chopped up in salads, my personal favourite is a roast pumpkin, ricotta and baby spinach salad with sundried tomatoes.