Beef kofta with tomato and mint quinoa salad

Recipes / Meat

Try this easy exotic salad recipe for a quick meal during the week.

Recipe «Beef kofta with tomato and mint quinoa salad» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 500g beef mince, 1/2 small brown onion, finely chopped, 1/2 garlic clove, crushed, 2 tbsp finely chopped fresh coriander leaves, Alfa One rice bran oil spray , 1/2 cup plain yoghurt, 2 tsp mango chutney, 1 cup quinoa , 3 cups Massel chicken style liquid 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, 50g baby spinach, 1 tsp finely grated lemon rind, 1/4 cup lemon juice.

Ingredients:

  • 500g beef mince 
  • 1/2 small brown onion, finely chopped 
  • 1/2 garlic clove, crushed 
  • 2 tbsp finely chopped fresh coriander leaves 
  • Alfa One rice bran oil spray 
  • 1/2 cup plain yoghurt 
  • 2 tsp mango chutney 
  • 1 cup quinoa 
  • 3 cups Massel chicken style liquid 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 
  • 50g baby spinach 
  • 1 tsp finely grated lemon rind 
  • 1/4 cup lemon juice 
  • 2 tbsp olive oil 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Combine yoghurt, chutney and 2 teaspoons cold water in a bowl. Stir to combine. Serve koftas with salad and drizzle with yoghurt mixture.