Black quinoa & Pearl Quinoa
Quinoa... - known as the mother of grain by the Incas. One thing i love about this type of grain is that they are gluten free and are an excellent source of iron. Such a grain will definately make a great side dish..
Oppss... got carried away there.. well- the dish that i'm going to share today is beef rissole -one of my all-time favourite. Since it is a weekday.. I just need some shortcuts for dish. After ramaging through my boxes of seasonings.. I found a packet of McCormick Hickory Smoked seasoning mix.. ho ho.. there- that's my shortcut ;)
Lets start with the ingredients needed for beef rissoles:
800gm minced meat
2 eggs- beaten
1 big yellow onion - chopped
1 medium carrot - diced/gated
1/4 japanese breadcrumb
1 tbsp tomato sauce
1 tbsp honey
1 tbsp mixed herbs - i use fresh chopped thyme, rosemary & oregano
1/2 McCormick Hickory Smoked seasoning
Method:
1. Combine all the ingredients and make into patties.
2. Heat the pan and cook the patties until brown and transfer to a plate.
To prepare quinoa- simply pour a cup of pearl quinoa and 2 tbsp of black quinoa into a pot. Pour 3/4 cup of water, salt, pepper and 30gm of butter. Cover the lid and cook the grain the same way rice is cooked. The quinoa is done when it is fluffy and soft.. observed the changes in the shape of the grains.
Another side dish that goes really well with beef rissoles and quinoa is cranberry radish salad:
Ingredients:
Lemon juice from 1/2 lemon
1 big yellow onion (julienne)
a handful of dried cranberries (chopped)
5 radish - thinly sliced
sugar
sea salt
olive oil
Method:
1.Combine all the ingredients into a bowl and serve.
.. serve beef rissole on a bed of micro cilantro and quinoa & cranberry radish salad..
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