1 cup quinoa
2 cups water
2 cloves garlic, crushed and minced
1/4 cup red onion, diced
1 15.5-oz can of chickpeas, rinsed and drained
1/4 cup chopped Italian parsley
1/2 cup cherry tomatoes, halved
1/4 cup olive oil
4 oz crumbled feta cheese
2 tablespoon pine nuts, toasted
Salt and pepper to taste
1 lb cubed beef
1 teaspoons dried oregano
1 teaspoons onion powder
1/2 teaspoon curry powder
1/2 teaspoon ground cinnamon
2 tablespoons olive oil
salt and pepper
In a bowl, place beef cubes and all the ingredients and set aside to marinate.
Heat 1/4 cup olive oil in a pan over medium high heat, add the garlic and cook for 2 minutes. Add the red onions and cook till almost translucent.
Add the Quinoa and toast for a few minutes while stirring.
Add 2 cups water and bring to a rolling boil. then lower heat and cover. Cook for 15 minutes or until quinoa is soft and fluffy.
Stir in the tomatoes, chickpeas and season with salt and pepper to taste and set aside.
In a skillet heat 2 tablespoons olive oil over medium high heat.
Add the marinated beef and cook until done; about 10 minutes.
Scoop the quinoa mixture into bowls or plates, top with the cooked beef and garnish with the pine nuts, feta and parsley. You can also drizzle a little olive oil on top.