Quinoa Chilli Con Carne

Serves 6

2 tbsp olive oil
1 large onion, finely chopped
500g minced beef
3 cloves garlic
2tbsp dried oregano
2 tbsp ground cumin
1 tbsp ground paprika
1/2 - 1 tsp chilli powder
2 tbsp tomato paste
2x400g cans diced tomatoes
salt, to taste
1 cup water
1 1/2 cups quinoa, rinsed & drained
2 1/2 cups boiling water
2x400g cans red kidney beans, drained & rinsed
grated parmesan, to serve
chopped coriander, for garnish
sour cream, for garnish
avocado slices, for garnish

Heat oil in large, deep frypan & sauté onion until soft & golden.
Add beef & continue cooking until browned, breaking up any lumps.
Stir in garlic & cook for 30 sec until fragrant then add oregano, cumin, paprika & chilli & cook for 1 min.
Stir in tomato paste then add undrained tomatoes, salt & water.
Reduce heat, cover & simmer on low for 15 min.
Stir in quinoa & boiling water, cover & simmer for 20 min, stirring occasionally until quinoa is cooked.
Stir in red kidney beans & simmer on low for 5 min until beans are heated through and all flavours have combined.
Rest for 10 min before serving with sprinkling of grated parmesan, some fresh coriander, dollop of sour cream & slices of avocado.

Variation for kids:
Exclude chilli & salt. Garnishes - parmesan, coriander, sour cream & avocado - are optional.

Summer Eggnog

5 egg yolks
1/2 cup raw caster sugar
1 cup thickened cream
2 cups milk
3/4 cup bourbon or whiskey
1/4 cup rum
pinch of nutmeg
1 tsp vanilla essence
1/2 tsp extra nutmeg, for garnish

Whisk yolks with sugar until creamy & sugar begins to dissolve.
Add cream, milk & liquor & stir well to combine.
Stir in nutmeg & vanilla & chill for at least 2 hours.
Serve cold, over ice if desired, with a sprinkle of nutmeg.

Easy Couscous Salad

Serves 4 as a side salad

1 cup couscous
1 cup vegetable stock
200g grape tomatoes, halved lengthways
1 Lebanese cucumber, halved lengthways, sliced
1 small avocado, peeled, cut into cubes
1/4 cup French dressing
sea salt & cracked black pepper

Place couscous in heatproof bowl.
Pour over boiling water & cover with foil.
Stand for 3 to 5 min or until water is absorbed.
Stir with fork to separate grains.
Allow to cool for 15 min.
Add tomatoes, cucumber & avocado.
Drizzle over dressing.
Season with salt & pepper.
Stir until well combined.