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Home Ground Beef Recipes / Beef Mince Recipes

Heavenly Beef Kofta With Tomato and Mint Quinoa Salad

Heavenly Beef Kofta With Tomato and Mint Quinoa Salad
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This Heavenly Beef Kofta With Tomato and Mint Quinoa Salad recipe is a recent dish I learned to perfect. It took several attempts to find the perfect combination of flavours I was looking for. I added the salad because they complement the koftas so well.

Heavenly Beef Kofta With Tomato and Mint Quinoa Salad

Heavenly Beef Kofta With Tomato and Mint Quinoa Salad

Gretel ShawGretel Shaw
Making this beef kofta with tomato and mint quinoa salad is very refreshing. I've been making this dish ever since and my family doesn't complain at all.
5 from 1 vote
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Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine Indian
Servings 4 people
Calories 623 kcal

Ingredients
 
 

Beef Kofta Ingredients

  • Raw meat mince500 grams ground beef (minced beef)
  • Ripe yellow onion on a white background½ small yellow onion - finely chopped
  • garlic½ clove garlic - crushed
  • big bunch of fresh green cilantro isolated2 tablespoons cilantro (coriander) - finely chopped
  • Rice bran oil in a bottle3 sprays rice bran oil
  • plain yogurt½ cup plain yogurt
  •  
    2 teaspoons mango chutney

Quinoa Salad Ingredients

  • Quinoa Seeds in a Bowl1 cup quinoa
  • bowl of fresh chicken broth3 cups chicken stock
  • Red Onion1 small red onion - finely chopped
  • tomatoes2 medium tomato - seeded, chopped
  • Fresh mint leaves¼ cup mint - finely chopped
  • parsley on white background¼ cup parsley - flat-leaf, chopped
  • Spinach salad50 grams baby spinach
  •  
    1 teaspoon lemon rind - finely grated
  • Fresh lemon juice, Juice of squeezed lemons with pulp in wooden bowl¼ cup lemon juice
  • Glass bowl of olive oil isolated on white background2 tablespoons olive oil

Instructions
 

  • Place mince, onion, garlic and coriander in a large bowl. Mix well. Using 1/4 cup of the mixture at a time, divide the mixture into 12 portions. Roll each portion into 8 centimetre-long sausages.
  • Heat a non-stick pan over medium heat. Spray koftas with oil. Cook in batches, occasionally turning, for 8 minutes or until browned and cooked through.
  • 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.
  • Combine yoghurt, chutney and 2 teaspoons of cold water in a bowl. Stir to combine. Serve koftas with salad and drizzle with yoghurt mixture.
  • Slice a wholemeal pita bread and place on an oven tray, drizzle with olive oil and season with salt and pepper. Pop into a 180 degrees Celsius preheated oven for 5 minutes.

Nutrition

Calories: 623kcalCarbohydrates: 46gProtein: 36gFat: 33gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 94mgSodium: 375mgPotassium: 1172mgFiber: 5gSugar: 10gVitamin A: 2177IUVitamin C: 28mgCalcium: 123mgIron: 6mg
Have you tried this recipe?Please leave a rating and comment.
Tags: Indian
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