INGREDIENTS
- For the filling:
- – 700 grams of shoulder minimize with a knife
- – Two onions
- – ½ purple bell pepper
- – 30 cc oil
- – Paprika two tablespoons
- – Salt, floor chili, cumin
- For the mass:
- – 490 g of hydrated quinoa
- – 210 g of hydrated kiwicha (amaranth)
- – Two models of sautéed carrot
- – A sautéed purple bell pepper
- – 5 tablespoons of powdered milk
- – Three eggs
- – 100 grams of grated cheese
- – Salt, white pepper, nutmeg
Do not miss the recipe for this scrumptious cake with the beloved quinoa and its distinctive taste, meat and kiwicha! A quick-growing plant within the amaranth household, with purple, purple and gold leaves, stems and flowers. Its fiber, in comparison with that of wheat and different cereals, may be very tremendous and delicate.
PROCEDURE:
1. Place the oil in a pot and add the tablespoons of paprika. As soon as the oil is scorching with out the paprika burning, add the meat minimize with a knife and stir. As soon as it’s cooked however not dry, take away it from the warmth and put aside.
2. In one other pot, place the onion and bell pepper, just a little oil, a pinch of salt and a pinch of sugar, prepare dinner.
3. As soon as the onion is cooked 1,000 with the meat and paprika, off the warmth. Season with salt, floor chili and cumin to style.
4. Alternatively, place in a bowl the hydrated quinoa, the kiwicha, the sautéed carrot, the 4 tablespoons of powdered milk, combine then add the eggs, the grated cheese, season with salt, white pepper, nutmeg.
5. In a greased baking dish measuring 20 by 30 cm in diameter and seven or 8 cm broad, place half of the quinoa and amaranth preparation, then the filling within the heart after which what stays of the quinoa. to cowl the preparation.
6. Bake in a reasonable oven for 25 minutes. Serve with roasted greens. And a few chutney.
