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Quinoa and Beef Conquistador

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    Source: www.allfood.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 4 large potatoes, peeled

    2. 1/2 cup buttermilk

    3. 1/4 teaspoon freshly ground white pepper

    4. 1/8 teaspoon freshly ground salt

    5. 1/4 cup fresh cilantro leaves, finely chopped with

    6. 1/8 cup fresh finely chopped parsley leaves

    7. 2 cups water

    8. 1 cup raw quinoa

    9. 1/2 teaspoon extra-light olive oil, with a dash of sesame oil

    10. 1 small yellow onion, peeled and finely chopped

    11. 3cloves garlic, peeled, smashed and chopped

    12. 8 ounces beef bottom round, ground

    13. 1 tablespoon low-sodium tomato paste

    14. 2 tablespoons low-sodium soy sauce

    15. 1 cup beef stock

    16. 1 red bell pepper, seeded and finely chopped

    17. 1 cup frozen corn, thawed

    18. 2 tablespoons parsley, chopped

    19. 2 tablespoons cilantro, chopped

    20. 1/2 teaspoon cayenne pepper

    21. 1/4 teaspoon ground cumin

    22. 1 tablespoon arrowroot mixed with

    23. 2 tablespoons water

    Instructions Jump to Ingredients ↑

    1. Boil the potatoes for 30 minutes, drain and return to the same pot over low heat. Put a kitchen towel over the top of the pot and let them dry out. This will prevent a watery consistency in your final product.

    2. Ina medium-sized bowl, mash together the boiled potatoes, buttermilk, pepper and salt and cilantro and parsley. Set aside and keep warm.

    3. In a medium-sized saucepan, bring the water to a boil, add quinoa, bring back to the boil, reduce the heat and simmer 10 minutes. Remove fromt he heat and set aside.

    4. Pour the oil into a large casserole over medium heat and cook the onion and garlic until the onion is translucent--about 4 minutes. Add the beef and cook until fully browned, stirring often--about 3 minutes. Turn the heat to high and stir in the tomato paste until completely incorporated and deepened in color--a out 2 minutes. Stir in the cooked quinoa, the soy sauce, the stock, red pepper, corn, parsley, cilantro, cayenne pepper, and cumin and mix well. Remove from the heat and set aside.

    5. To serve: Spoon a mound of potatoes onto each platea nd make a hollow in the middle. Ladle the beef filling into the center.

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