John Myers
Contents
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Ingredients
Tomato Quinoa
- 150 g Quinoa
- 0,5 Orange, juice and zest
- 1 Shallot, finely diced
- 2 Garlic cloves, finely chopped
- 1 Yellow Chilli pepper, cut into fine rings
- 1 tbsp Raw cane sugar
- 500 ml Pureed tomatoes
- 0,5 bunch Leaf parsley, finely chopped
- Salt
- Pepper
- Oil
Minced carrot rolls
- 350 g Ground beef
- 2 small Carrots
- 1 stale Rolls soaked in milk
- 2 Garlic cloves, finely grated
- 1 tbsp Dijon mustard
- 0,5 bunch Leaf parsley, finely chopped
- 1 sprig Thyme, the plucked leaves
- 1 Egg
- 8 slices Bacon
- Salt
- Pepper
- Oil
Instructions
Tomato Quinoa
- Heat some oil in a saucepan and sweat the shallot, garlic and pepperoni in it. Then add the tablespoon of raw cane sugar and let it caramelize. Then add the quinoa and let it roast for a few minutes while stirring.
- Then deglaze with the orange juice and the pureed tomatoes, bring to the boil once and then turn the stove to the lowest possible temperature. Season with salt and pepper and then cover and leave to soak for about 20 minutes.
- After 20 minutes, the liquid should be almost completely absorbed. Season again to taste and fold in the parsley and orange zest.
Minced carrot rolls
- Put the minced meat in a bowl. Grate the two carrots. Squeeze out the roll and add it as well. Now add the egg, grated garlic, mustard, parsley and thyme. Season with salt and pepper and knead everything very well.
- Now form small, thick rolls out of the mixture and always wrap one roll in a slice of bacon. Heat some oil in a pan and fry the rolls in it on all sides until crispy.
finish
- Arrange a bed of quinoa on a plate and place the rolls on top.
Nutrition
Serving: 100gCalories: 195kcalCarbohydrates: 4.5gProtein: 15gFat: 13.1g
