Quinoa, Meat, and spices


2 tablespoons Canola Oil
4 cloves Garlic, peeled and chopped
3/4 cup uncooked Sprouted Quinoa - rinsed and drained (organic)
1 1/2 cups vegetable broth (or water or meat broth)
1/2 pound Lamb stew cut - chopped small and trimmed fat (or use sirloin beef)
1/2 teaspoon Allspice
1/2 teaspoon Turmeric
1/4 teaspoon Nutmeg
1/4 teaspoon Paprika pepper
Salt and Black Pepper to taste
1/2 cup of Pine Nuts
1/2 cup chopped fresh parsley (optional)


1. Heat the oil in a medium pot over medium heat. Stir in the garlic, and saute until lightly browned. Add the meat (beef or lamb), turmeric, nutmeg, paprika, allspice, and black pepper. Brown the meat until throughly cooked.

2. Mix quinoa into the pot with broth (or water) and cover, set on med-high heat. Season with salt to taste. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes, or until all the excess water is gone (similar to cooking rice).

3. Meanwhile, toast the pine nuts in a skillet over medium-high heat, stirring until golden, about 3 minutes; transfer to a napkin/plate. Be careful not to burn them.

4. Once the quinoa mix is done let it sit for about 3 mins. Next, fluff the quinoa with a fork. Sprinkle the pine nuts and parsley on top and serve.

Special Notes:
~ Be sure to use a lean meat cut and trim the excess fat before using.

~ You can also serve with a side salad or steamed vegetables.

~ Recipe shared by Miriam Q.