**Prepare Kofta:** In a bowl, combine ground lamb, finely minced 20g red onion, 1 minced garlic clove, 2g dried oregano, 2g salt, and 0.5g black pepper. Mix well and form into 4-5 elongated kofta shapes.

**Cook Quinoa:** Rinse quinoa thoroughly under cold water. In a small saucepan, combine 80g quinoa with 160ml water, a pinch of salt, and a squeeze of lemon juice. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Fluff with a fork and stir in chopped fresh parsley and dill.

**Make Sauce:** Grate the cucumber and squeeze out excess water. In a small bowl, combine Greek yogurt, grated cucumber, 1 minced garlic clove, finely chopped fresh mint, a squeeze of lemon juice, and a pinch of salt and pepper. Mix well.

**Cook Kofta:** While quinoa cooks, heat 5ml olive oil in a non-stick pan over medium-high heat. Add the kofta and pan-fry for 4-5 minutes per side, or until browned and cooked through.

Serve the lamb kofta alongside the lemon-herb quinoa and a generous dollop of the tzatziki-style sauce. Garnish with a lemon wedge and remaining fresh herbs.