roasted eggplant, sweet potatoes and quinoa with beef
PREPARATION: 15 MINUTES, PLUS STANDING, COOKING: 20 MINUTES
1/2 cup (100 g) red quinoa, rinsed
1/2 cup (100 g) white quinoa, rinsed
2 small eggplants, chopped
1 small orange sweet potato, chopped
2 tablespoons (30 ml) olive oil
2 teaspoons (10 ml) ground cardamom
2 teaspoons (10 ml) ground cumin
2/3 pound (300 g) thick-cut sirloin or rump steak
1/2 cup (60 g) dried cranberries, roughly chopped
1/4 cup (50 g) pine nuts, toasted
1/2 cup (15 g) fresh cilantro leaves
1 Preheat the oven to 400°F (200°C). Line a baking pan with parchment paper.
2 Put both quinoas in a heavy-bottom saucepan with 2 cups (500 ml) water. Bring to a boil, cover, reduce the heat to low and cook for 12–15 minutes, or until the water has evaporated. Turn off the heat and let stand, covered, for 10 minutes.
3 Spread the eggplant and sweet potatoes on the tray. Drizzle with 11/2 tablespoons (22 ml) of oil and sprinkle with the cardamom and cumin. Roast for 10–15 minutes, or until golden and cooked through.
4 Heat a grill pan over high heat. Brush the steak with the remaining oil and cook until nsmall beads of moisture appear on top. Turn and cook for another 2–3 minutes, or until cooked to your liking. Remove steak from heat, cover loosely with foil and keep warm. Let rest for 5 minutes.
5 Put the quinoa in a bowl and fluff with a fork. Add the eggplant, sweet potatoes, cranberries, pine nuts and cilantro and toss to combine. Slice the steak very thinly. Divide the quinoa and vegetable mixture among four serving plates, top with the steak and serve.
|roasted eggplant, sweet potatoes and quinoa with beef|