Quinoa with Beef and Carrot Stew

Ingredients

• Quinoa1 cup (200 g)
• Beef Tenderloin150 g
• Carrot1/2 medium (30 g)
• Onion1/4 count (38 g)
• Tomato1 count (130 g)
• Paprika Powder1/2 teaspoon (2 g)
• Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa.

2. 2

   Step 2

   Make a cross cut at the top of the tomato of only a finger deep. Dice the carrot.

3. 3

   Step 3

   Put the tomato and carrot in a pot with boiling water and let boil for 5 minutes. Then, remove, drain and blend the tomato. Set aside.

4. 4

   Step 4

   Heat a pan over high heat. In the meantime, add salt and pepper to the beef and cut into small pieces.

5. 5

   Step 5

   Pour half the oil and brown the beef for 5 minutes.

6. 6

   Step 6

   In another pan, heat the remaining oil and stir-fry the onion and garlic with a pinch of salt for 5 minutes.

7. 7

   Step 7

   Add the blended tomato and the carrot in a pan with the onion. Season with paprika powder, salt and pepper to taste.

8. 8

   Step 8

   Cook over medium heat for 10 minutes and then add the quinoa. Remove and turn off.

9. 9

   Step 9

   Serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Quinoa with Beef and Carrot Stew can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.