Ingredients
5 à 6 | medium-sized potatoes | |
3 à 4 | medium carrots | |
1 | small rutabaga | |
½ cup | raw quinoa | |
1 ½ cups | water (for cooking quinoa) | |
1 | chopped onion | |
½ pound | ground meat of your choice (beef, veal, etc.) | |
½ cup | milk or soy beverage | |
2 tbsp. | olive or canola oil | |
2 tbsp. | herbes de Provence | |
to taste | salt and pepper |
Preparation
- Peel vegetables and cut into chunks for even cooking.
- Cook the potatoesthe carrots and rutabaga until tender, 15 to 20 minutes.
- Rinse the quinoa with cold water, using a fine sieve.
- In a saucepan, bring the quinoa and water to the boil. Reduce heat, cover and cook for 15 minutes.
- Meanwhile, brown theonion and ground meat in a non-stick frying pan. Set aside.
- Remove water from vegetables and mashed potato with a potato masher. Add the milkoil, herbs, pepper and salt.
- Mix meat and quinoa.
- In a 20 cm x 20 cm (8" x 8") square baking dish, spread meat and quinoa.
- Cover with vegetable purée.
- Bake at 180°C (350°F) for approximately 30 minutes.
Source : http://www.passeportsante.net