This nourishing stroganoff uses ingredients that are supportive of the immune system. Beef is an excellent source of both zinc and selenium. Selenium is an immune-enhancing mineral that also acts as an anti-oxidant. Studies have shown that increased levels of selenium have been linked to a more efficient immune system. Garlic contains allicin which is anti-viral, anti-fungal and anti-bacterial. Due to garlic being rich in sulphur-containing amino acids, it also acts as an antioxidant.
- ½ cup quinoa
- 1 tbsp extra virgin olive oil
- 1 red onion
- 2 garlic cloves
- 1 tbsp paprika
- 150g shiitake mushrooms, sliced
- 1 large leek, washed and sliced
- 2 tbsp red wine vinegar
- 150ml beef stock
- 250g grass-fed beef sirloin, cut into strips
- ½ cup Greek yoghurt
- ½ lemon
- chopped fresh parsley to garnish
- Rinse quinoa thoroughly and place in a saucepan with 250ml of water. Bring to the boil then reduce to medium heat and cover. Cook for 15 minutes or until all the water has dissolved.
- Heat olive oil in a large saucepan on medium heat. Once warm add the onion, garlic and paprika and cook for 3 minutes.
- Add mushrooms and leeks and fry for 5-8 minutes until soft.
- Add the vinegar and boil to reduce the liquid until almost evaporated.
- Pour over the stock and allow to bubble for a few minutes until thickened slightly.
- Add the beef and cook for 3-4 minutes.
- Stir in the yoghurt and squeeze over the juice of the lemon.
- Serve with a sprinkling of parsley.