Quinoa And Artichoke Roast With Masala Sauce Recipe:

Ingredients:

• Serves 4
• 200 g quinoa real
• 200 g strained Greek yogurt
• 160 g (organic)carrots ,
• 120 g minced beef (optional)
• 100 g Asiago cheese
• 80 g Parmesan grated
• 40 ml vegetable stock
• 4 artichokes
• 4 fresh eggs
• 1 lemon
• 1 tablespoon honey
• 1 bunch parsley extra virgin olive oil
• masala (for vegetables)
• sea salt
• Preparation and cooking time:
• 1 hour

Method To Make Quinoa And Artichoke Roast With Masala Sauce:

1. Rinse the quinoa thoroughly in coldn water and cook in boiling salted water
2. for about 12 minutes. Drain well and mix in a food processor to a thick, sticky paste.
3. Prepare the artichokes by breaking off the tough outer leaves and gouging out any choke. 
4. Cut each into 4 pieces and dip into water acidulated with the lemon juice.
5. Peel the carrot.
6. Steam the artichokes for about 20 minutes (if you don’t have a steamer, blanche in boiling water until the flesh is tender).
7. Once cooked, transfer to a food processor with about ten parsley leaves and chop.
8. Dice the carrot and Asiago cheese.
9. In a non-stick frying pan cook the minced beef with a drop or two of oil and a few tablespoons of stock.
10. In a large bowl amalgamate the quinoa, chopped artichoke, diced carrot and cheese.
11. Divide the mixture into two and add the cooked meat to one of the halves.
12. Season both halves to taste.
13. Preheat the oven to 180°C.
14. Roll out about 50 cm of aluminium foil and place the meat and vegetable mixture at the center.
15. Wrap the foil round the mixture to form a cylinder, seal up the sides and twist the ends.
16. Repeat the operation withn the vegetable mixture.
17. Place the two parcels in an oven dish and roast in the preheated oven for about 1 hour.
18. Meanwhile, make a sauce by pouring the strained yogurt into a small bowl.
19. Add the lemon juice and stir well.
20. Add a pinch of masala and season to taste.
21. Stir well. When the two roasts are cooked, leave to rest for at least 30 minutes.
22. Open the foil carefully and cut the roasts into 2cm slices.
23. Before serving, brown the slices in a non-stick frying pan and serve with the yogurt sauce.

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