While cleaning up my kitchen cupboards a few days ago, I found that I had small amounts of pearl barley and quinoa left. I decided to make a recipe utilising both them so as to use them up. That’s how I came up with this Beef Pearl Barley and Quinoa recipe. At the time of making it, I mixed various ingredients as inspired by Southern Dirty Rice. I thoroughly enjoyed making it because it was almost passive. Meaning I could get on with other things in the kitchen while I made it. I really loved the eating it also because it had strong flavours that weren’t too overwhelming!
This recipe is great for meal prepping because it stores quite well as the pearly barley and quinoa hold onto flavour. To add some zest to this recipe, slice a lime into four pieces and place a two wedges in the pot and leave to steam for 10 to 15 minutes and garnish with cilantro or parsely.
- 500 grams Minced Beef
- 1 cup Mixed Vegetables
- 1 cup Pearl Barley
- 1 cup Quinoa
- 2 tablespoons garlic chopped
- 1 tablespoon Vegetable Oil
- 2 tablespoon Mixed Spice
- 1 bulb Onion
- 1 Red Pepper
- 1 tablespoon Garlic Powder
- 1/2 Fresh Lime
- Parsely or Coriander to garnish
- a dash Black Pepper to garnish
- 5 cups Beef Stock or water
- 1 tablespoon Cheese to garnish (optional)
On medium heat, add olive oil to a pot. Once warm, add the minced beef, garlic, onion and red pepper. Fry until the beef is partially cooked.
Add the pearl barley and beef stock to the pot. On low heat, cook for 25 minutes occasionally stirring. Add the quinoa and continues stirring occasionally for 10 minutes.
Add the remaining ingredients. Stir until pearl barley is light and fluffy.
Garnish with cheese and parsley or cilantro.