Quinoa with cutlets under a cheese crust
Votes: 2
Time: 55 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 430, total fat 12 G., saturated fats 4 G., proteins 43 G., carbohydrates 42 G., fiber 5 G., cholesterol 125 mg, sodium 750 mg, sugar 9 G.
Calories 430, total fat 12 G., saturated fats 4 G., proteins 43 G., carbohydrates 42 G., fiber 5 G., cholesterol 125 mg, sodium 750 mg, sugar 9 G.
A plate of quinoa patties with a cheese crust and a slice of watermelon will look like a gourmet restaurant dish on your table. Bright colors, interesting textures, and incredible flavor—all of this is easy to make at home. The patties are made with meatloaf, a blend of lean ground turkey and beef, so you can fully enjoy the delicious, rich cheese crust on top without adding unnecessary calories. Serve the patties with a side of cooked quinoa mixed and warmed with chopped spinach and cilantro. This green mixture not only adds a pleasant, juicy color to the grain but also adds an extra dose of essential dietary fiber.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup quinoa
- 3 cups spinach
- 1 cup cilantro leaves
- 1 large clove of garlic
- 350 g lean ground beef
- 220 g ground turkey (1% fat)
- 1/4 cup milk with 1% fat content
- 3 tablespoons whole grain breadcrumbs
- 4 tsp Worcestershire sauce
- 1 teaspoon chili seasoning
- 1 large egg
- 4 tsp red wine vinegar
- 2 small plum tomatoes, cut into 12 rounds
- 5 tbsp. l. grated cheddar
- 12 small watermelon slices, for serving (220 g)
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Recipes with similar ingredients: ground beef, ground turkey, quinoa, spinach, Worcestershire sauce, wine vinegar, cheddar cheese, plum tomatoes, chili seasoning, Watermelon
Cooking the dish according to the recipe:
- Preheat oven to 200°C and line a baking sheet with parchment paper.
- Rinse the quinoa several times through a sieve. Bring a saucepan of water to a boil. Add the quinoa and cook until tender, about 10-15 minutes. Drain and rinse the quinoa under cold water, then set aside to drain and dry.
- Meanwhile, in a food processor, combine the spinach, cilantro, and garlic and process until finely chopped. Transfer one-third of the mixture to a medium bowl along with the ground beef and turkey, milk, breadcrumbs, 2 teaspoons Worcestershire sauce, chili spice mix, egg, 0.5 teaspoon of salt and a little black pepper. Mix everything well with your hands.
- Mix the remaining 2 teaspoons of Worcestershire sauce with 2 teaspoons of vinegar. Form the ground meat into 4 equal-sized oval patties, each 2.5 cm thick. Place them on the prepared baking sheet. Top each with 3 tomato slices and drizzle with a little of the vinegar and Worcestershire sauce mixture.
- Bake until the internal temperature of the meat reaches 165°F (74°C), 18-20 minutes. Drizzle with additional vinegar and Worcestershire sauce, sprinkle with cheese, and continue baking until melted, about 2 minutes more. Pat the bottom of each meatloaf with paper towels to remove excess moisture.
- Meanwhile, in a medium saucepan, combine the quinoa, remaining spinach mixture, remaining 2 teaspoons vinegar, and 1/2 teaspoon salt and heat over medium heat until just warmed through, about 3 minutes. Divide the meatloaf among 4 plates, topping with the quinoa and watermelon wedges.
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