Ingredients

Green Mashed Potatoes:
4 large potatoes, peeled
1/2 cup buttermilk
1/4 teaspoon freshly ground white pepper
1/8 teaspoon freshly ground salt
1/4 cup fresh cilantro leaves, finely chopped with 1/8 cup fresh finely chopped parsley leaves

2 cups water
1 cup raw quinoa
1/2 teaspoon extra-light olive oil, with a dash of sesame oil
1 small yellow onion, peeled and finely chopped
3cloves garlic, peeled, smashed and chopped
8 ounces beef bottom round, ground
1 tablespoon low-sodium tomato paste
2 tablespoons low-sodium soy sauce
1 cup beef stock
1 red bell pepper, seeded and finely chopped
1 cup frozen corn, thawed
2 tablespoons parsley, chopped
2 tablespoons cilantro, chopped
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1 tablespoon arrowroot mixed with 2 tablespoons water

Directions

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.
For an elegant presentation, Graham Kerr spoons the potatoes into a pastry bag and pipes a wreath on each dinner plate.
Quinoa and Beef Conquista
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