Quinoa bolognese

Spaghetti Bolognese is a classic Italian dish known to everybody. But why not make a modern version of it by replacing the pasta with quinoa?

Quinoa is a gluten free and protein-rich seed. It is good for our hearts to eat as much as possible vegetable protein so that we can reduce animal protein in our diets.

4 servings

About 300- 350 g low-fat minced meat
2 tbsp. olive oil
2 shallots, chopped
2 cloves garlic, minced
50 ml red lentils
200 g good tomato sauce
2 tbsp. tomato purée
400 ml beef stock
2 tsp. provençal herbs
Black pepper
About 2 handfuls of grated parmesan
Parsley to decorate
For the quinoa:
About 200 g quinoa
About 1,2 l water

In a large casserole bring the water to the boil. Add the quinoa, cover and cook 20 minutes. Check the quinoa now and then; you may need to add some more water. When the quinoa is cooked, set aside and keep warm.

Meanwhile warm the olive oil over medium- high heat in a heavy casserole and start frying the minced meat. Reduce the heat to medium and add the shallots and garlic. Stir and cook for a few minutes.

Then add the red lentils, tomato sauce, tomato purée, beef stock, provençal herbs and black pepper. Bring to the boil, then cover and reduce the heat to slowly cooking. Cook for 20 minutes.

Divide the quinoa into bowls and top with Bolognese sauce. Sprinkle with grated parmesan and decorate with chopped parsley.