This recipe is very nutritious. It is for those who do not like the taste or smell of kangaroo meat normally. Gluten, dairy, additive and preservative free this recipe is low GI and low carb. diabetic and cholesterol friendly. Any vegetables available in the pantry can be used and cooking times can be changed depending on the texture of vegetables used. I used diced meat 1 cm size but found out it is good to dice the meat 0.5 cm size as it brings out more flavours.
Leeks can substitute for green (spring) onions or onions.
Preparation + cooking times 40 mins.
Serves 4 – 5.
200 g organic white quinoa or choice of quinoa
500 g (0.5 cm) diced roo meat
500 g choice of capsicum (pepper) washed, deseeded, chopped into 1 cm size
200 g choice of kale, washed, chopped
150 g leeks, washed, lengthwise, finely sliced
2 tsp G/F soy sauce or tamari sauce
1 tsp sesame oil
1 tsp G/F fish sauce
1-1 1/2 level ground or flakes pink Himalayan salt
2 + 1 tbs grape seed oil or choice of cooking oil
1. Wash the quinoa 2 to 3 times and cook according to package or choice of your method. Set aside to cool.
2. Heat a frying pan over high heat. Add 1 tbs of cooking oil, add the meat and fry, stirring 3 minutes until all the sides of the meat are sealed and cooked ( no pink in the middle of meat). Set aside.
3. Heat oil in the same frying pan over medium heat, add the 2 tbs of cooking oil. Add the leeks fry, stirring 30 seconds, add the capsicum and fry, stirring 2 minutes or until soft, add kale, salt and sauces cook, stirring 1 minute.
4. Add the cooked meat cook for 1 minute stir until well combined. Add the cooked quinoa cook for another 1 to 2 minutes. Stir all the ingredients until well combined.
6. Serve warm and garnish with chopped fresh green onion or coriander or fresh chillies. Nuts and seeds can also used.