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Quinola | Making Eating Right, Easy
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Quinola X Mindful Chef: Stroganoff

Ingredients
  • 2 garlic cloves

  • 120g chestnut mushrooms

  • 1 handful of fresh parsley

  • 1 shallot

  • 1 beef stock cube

  • 280g mince of your choice

  • 200 almond cream

  • 250g Quinola Express Golden Vegetable

  • 150g peas

PREPARATION

Boil a kettle. Dissolve the stock cube in a jug with 100ml boiling water. Finely chop or crush the garlic. Finely dice the shallot. Thinly slice the mushrooms. Roughly chop the parsley.
Method
Heat a medium frying pan with 1 tsp oil on a medium-high heat. Add the mince of your choice, mushrooms, shallot and garlic. Break the mince down with a spoon and cook for 10 mins, then add the stock and cream. Season with sea salt and black pepper; simmer for 5-6 mins, until the cream thickens slightly. Add the peas and half the parsley to the pan and heat through for the final 1 min.

Meanwhile, heat a separate frying pan on a medium-high heat. Add the quinoa and 1 tbsp water; cook for 2-3 mins, stirring regularly, until heated through.

Serve the stroganoff with the quinoa. Garnish with the remaining parsley.

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Quinola | Making Eating Right, Easy
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