Organic Beef & Veggie Stir-Fry

This is a very quick and easy midweek meal that also makes lovely lunch leftovers the next day. Minced organic beef cooks down with celery, capsicum, corn and spinach, lifted with garlic, ginger and a little fresh chilli, then served over fluffy quinoa cooked in bone broth or stock. It is naturally gluten-free and dairy-free, and an easy way to get plenty of veggies onto the plate. If you would like to build your own seasoning, Amina's spice mix works well here too.

Ingredients

• 800 g organic beef, minced
• 1 onion, chopped
• 3 tbsp sesame oil
• 2 stalks celery, finely chopped
• 1 small capsicum, finely chopped
• 1 cob corn, cut from the cob
• 4 cloves garlic, minced
• 3 tsp fresh ginger, minced or grated
• 3 tbsp tamari (or gluten-free soy sauce)
• 1 tsp Himalayan salt
• 1 tsp cracked pepper
• 1-2 tsp fresh chilli, to taste
• 1 cup shallots, chopped
• 1 bunch fresh spinach leaves, roughly chopped
• 2 cups quinoa
• 4 cups water, bone broth or veggie stock
• 1 tsp oil, to cook the quinoa

Method

1. Stir-fry the onion and minced beef with half of the sesame oil until the beef is browning.
2. Add the garlic and celery and cook for a couple of minutes.
3. Stir through the rest of the sesame oil, the capsicum, corn, salt and pepper.
4. Add the tamari, spinach, shallots and chilli to taste.
5. For the quinoa, bring the water (with 1 tsp oil) or the bone broth or veggie stock to the boil in a separate saucepan.
6. Once boiling, add the 2 cups of quinoa and stir regularly until the grains are soft, about 10 minutes.
7. Spoon the stir-fry over the quinoa and serve.

Lovely on its own, or topped with extra fresh chilli and a scatter of shallots for those who like a bit more heat.