This is not my recipe! It belongs to a clever cook/chef named Emma Braz who had shared this awesome recipe on taste.com.au, I took one look and knew I had to recreate this great simple dish, using some home grown produce – coriander, spinach, mint and parsley! My hubby is the best guinea pig he will try anything I cook and I know when he doesn’t like something, the response is “no it’s nice” and he warned me that if he ever says nice it pretty much means don’t give me that again! In my defense his usual comments are “killer” or awesome” or gorgeous” you get the drift. Kids on the other hand are a little more difficult the boy won’t even sniff something new, I have to serve it up about twenty times before he’ll consider it OK. The girl is much more adventurous, she’ll try anything once to her credit and usually she’ll eat whatever I put down. Not quinoa, no matter how I serve it they wont eat it, couscous fine, rice great, polenta yeah but delish versatile quinoa – nup! But I will persist and I hope in the meantime you’ll try this truly lovely dish!
What you’ll need for beef koftas……
- 500 g beef mince
- 1/2 small brown onion, finely chopped
- 1/2 garlic clove, crushed
- 2 tablespoons finely chopped fresh coriander leaves
- Alfa One rice bran oil spray
- 1/2 cup plain yoghurt
- 2 teaspoons mango chutney
What you’ll need for quinoa salad……..
- 1 cup quinoa
- 3 cups chicken stock
- 1 small red onion, finely chopped
- 2 tomatoes, seeded, chopped
- 1/4 cup finely chopped fresh mint leaves
- 1/4 cup finely chopped fresh flat-leaf parsley leaves
- 50 g baby spinach
- 1 teaspoon finely grated lemon rind
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- Place mince, onion, garlic and coriander in a large bowl. Mix well. Using 1/4 cup mixture at a time, divide mixture into 12 portions. Roll each portion into 8cm-long sausages.
- Heat a non-stick frying pan over medium heat. Spray koftas with oil. Cook in batches, turning occasionally, for 8 minutes or until browned and cooked through.
- Meanwhile, make Tomato and mint salad: Combine quinoa and stock in a medium saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer, covered, for 15 minutes or until tender. Drain excess liquid. Combine quinoa, onion, tomato, mint, parsley, spinach and lemon rind in a large bowl. Drizzle with oil and lemon juice. Season. Toss gently to combine.
- Combine yoghurt, chutney and 2 teaspoons cold water in a bowl. Stir to combine. Serve koftas with salad and drizzle with yoghurt mixture.
You may have noticed I have included some pita chips, just in case the kids won’t eat what I serve up at least the pita will get eaten. Slice a wholemeal pita bread and place on an oven tray, drizzle with olive oil and season with salt & pepper. Pop into a 180°c preheated oven for 5 minutes……enjoy!