Beef and Aubergine Bulgur Quinoa onepot

250g beef fillet, cut into bite size pieces
1 aubergine, diced
1/2 cup of bulgar wheat
1/2 cup of red or white quinoa
2-3 cups of chicken stock
1 onion, finely chopped
2-3 cloves of garlic, finely chopped
3 tablespoons of of olive oil
Cumin seeds
Paprika
Coriander
Salt and pepper

Put olive oil in a pan and add in beef cubes and aubergine, sauté until golden brown. Add in the onion and garlic and continue to fry. Add in all the spices, (save some coriander to serve) salt and pepper. Once added and mixed in, add the chicken stock and turn down the heat. Put on the lid and let it simmer gently. Keep checking if the bulgar wheat has softened. If needed add more stock or water.
Serve with lots of extra coriander.

Print