- Recommended for: Dinner
Serves:2 Women’s portions or 1 Men’s portion (see full portion control guide here).
- 300g lean raw meat. (I used Springbok)
- 1 small cup Baby Carrots
- Half a cup snow peas
- 1 cup chopped or sliced red and yellow peppers
- 1 cup shredded red cabbage
- Half a chopped onion
- Smart Carb
- Half a cup uncooked Quinoa (can substitute with brown rice)
- Healthy Fat
- 1 Tblsp olive or coconut oil for stir frying vegetables.
- Herbs, spices, Extras
- tsp salt
- half tsp pepper
- 1 whole carrot and half onion for slow cooker
- Half a tsp mixed herbs
- Good quality vegetable stock cube
- 3 cups water (1 cup for quinoa and 2 cups for slow cooker)
- Small pots (one for cooking quinoa and one for cooking carrots)
- chopping knife
- chopping board
- vegetable peeler
- slow cooker or casserole dish with lid
- Frying pan or wok
- Start cooking your meat at least two hours before the meal is needed.
- In a very hot frying pan flash fry the meat on all sides just to seal in the juices.
- Place the meat in the slow cooker on high OR put your meat in your casserole dish and preheat oven to 200’C
- Add your vegetable stock cube, mixed herbs, salt, pepper , whole carrot and half an onion to your slow cooker/casserole dish.
- Pour over 2 cups of hot water.
- Cover and start the cooking process (either in the oven or the slow cooker)
- Leave to cook for an hour before checking there is still moisture in the cooker.
- Par boil your baby carrots until a just getting softer, set aside.
- Put a small pot with 1 cup of water and a pinch of salt on the stove top to boil. Add the half a cup of quinoa. Turn the heat down a little to just simmering and cook for about 10 minutes or until the water has simmered away.
- Fluff the quinoa through with a fork and set aside.
- Heat a tblsp oil (coconut or olive) in a very hot frying pan or wok and add all the vegetables for a quick stir fry. Remember to add the par cooked carrots too! Fry until just cooked and still slightly crunchy. Remove from the heat.
- Season the vegetables to taste.
- Test your meat is soft and juicy and falling apart. Strain off any excess fluid.
- Stir your quinoa briefly over heat, then press lightly into a small (half cup size) ramekin or any little container.
- Turn upside down on your plate and tap bottom of dish to release the little mound.
- Spoon your soft and juicy shredded meat (springbok) alongside the quinoa.
- Serve up a cup of stir fried vegetables and garnish as desired.
- Simple, tasty and nourishing home cooked food!
See the FULL Sleekgeek Nutrition Guide here (it’s free).