Preparation: 20 minutes l Cooking: 30 minutes
Ingredients (serves 4)
Rissoles
400g lean beef mince 2 cloves garlic, crushed 1 tsp smoked paprika
1 egg
1/4 cup breadcrumbs
1 tbsp olive oil
Sauce
1/2 onion, finely chopped
1/2 red capsicum, finely chopped 400ml chopped tomatoes
1 tsp smoked paprika
Quinoa salad
200g pumpkin, diced
1 tbsp olive oil
1/2 quinoa
100g snow peas, sliced diagonally 4 spring onions, finely sliced
1 avocado, sliced
1 tbsp sherry or red wine vinegar
1 tsp Dijon mustard
Method
- To make rissoles, combine mince, garlic, smoked paprika, egg and breadcrumbs in a large bowl and season with pepper. Divide mix evenly and shape into 4 rissoles. Add oil to a large frying pan over medium heat and cook rissoles for 2 minutes each side until golden brown. Set aside.
- Add onion and capsicum to same frying pan and cook for 5 minutes until softened. Add the tomatoes, paprika and 400ml water and return rissoles to pan. Cook for 10 minutes, turn rissoles over and cook for another 1 minutes until cook through and sauce has thickened.
- To make quinoa salad, preheat oven to 200c. Toss pumpkin in half the oil and season with pepper. Spread out on a baking tray and roast for 20-30 minutes until golden and soft.
- Place quinoa in a sieve and rinse under running water. Place in a small saucepan with 2 cups of water. Bring to the boil, then reduce heat and simmer for 15-20 minutes or until tender. Whisk vinegar, mustard, remaining oil and pepper to make a dressing. Combine quinoa with roast pumpkin, spring onions, avocado and snow peas and pour over dressing.