Beef and Quinoa Timbale with Smoky Yogurt Cream and Lemon Green Beans

Instructions

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   1. Rinse the quinoa under cold water. Place it in a saucepan with 240 ml (1 cup) water and a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 12-15 minutes until the water is absorbed. Remove from the heat and fluff with a fork.

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   2. While the quinoa cooks, heat 15 ml (1 tbsp) olive oil in a large skillet over medium heat. Add the red onion and cook for 3-4 minutes until softened. Add the garlic and cook for 30 seconds more.

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   3. Add the lean ground beef to the skillet. Cook for 6-8 minutes, breaking it up with a spoon, until nicely browned. Add 2 g (1 tsp) smoked paprika, the ground cumin, dried oregano, 3 g (1/2 tsp) salt, and black pepper.

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   4. Add the chopped roasted red pepper to the beef mixture and cook 2 minutes more to blend the flavors. Remove from the heat.

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   5. In a bowl, mix the plain Greek yogurt with Dijon mustard, 15 ml (1 tbsp) lemon juice, the remaining 2 g (1 tsp) smoked paprika, and half of the fresh parsley. Stir until smooth and creamy.

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   6. Heat the remaining 15 ml (1 tbsp) olive oil in another skillet over medium-high heat. Add the green beans, a pinch of salt, and sauté for 4-5 minutes until tender-crisp. Add the remaining 15 ml (1 tbsp) lemon juice and cook 30 seconds more.

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   7. Preheat the oven to 200°C (400°F). In 4 lightly greased oven-safe plating rings or ramekins, add a layer of quinoa, then a layer of beef, and finish with a thin layer of quinoa, pressing gently to shape.

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   8. Bake the timbales for 6-8 minutes at 200°C (400°F) so they set and heat through evenly.

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   9. Unmold each timbale onto a plate. Add a generous spoonful of smoky yogurt cream on top or on the side, finish with the remaining fresh parsley, and serve with the lemon green beans.

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    10. Taste and adjust with more salt or black pepper if desired before serving.