Minced Beef and Quinoa Solterito Patties
Inspired by the traditional Peruvian solterito salad, this quick and nutritious dish reimagines the classic ingredients into savory patties. With a delightful interplay of textures from quinoa and beef, and the addition of vibrant, colorful vegetables, every bite is a burst of flavor. This dish merges culinary heritage with a modern twist, perfect for a speedy yet satisfying meal.
Equipment
- 1 Mixing bowl
- 1 Frying pan
- 1 Spatula
- 1 Measuring cups
- 1 Knife
- 1 Cutting board
Ingredients
- 1 cup cooked quinoa cooked and cooled
- 1 pound minced beef preferably grass-fed
- 1 cup organic heirloom tomatoes diced
- ½ cup frozen corn thawed
- 1 tablespoon fresh parsley chopped
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper freshly ground
- 2 tablespoons olive oil
Instructions
- In a large mixing bowl, combine the cooked quinoa, minced beef, tomatoes, corn, parsley, cumin, salt, and pepper. Mix until well incorporated.
- Form the mixture into 4 equal-sized patties. Ensure they are compact to prevent them from falling apart while cooking.
- Heat the olive oil in a frying pan over medium-high heat (around 375°F or 190°C). Once hot, place the patties in the pan.
- Cook the patties for about 4-5 minutes on each side, or until a deep golden-brown crust forms and the beef is cooked thoroughly.
Notes
Jen’s Tips
For extra juicy patties, consider adding a tablespoon of finely grated onion to the meat mixture. If quinoa is not available, you can substitute with breadcrumbs for a different texture. Serve with a dollop of ají amarillo sauce for an authentic Peruvian touch.Nutrition
Calories: 435kcalCarbohydrates: 17gProtein: 23gFat: 31gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 81mgSodium: 665mgPotassium: 553mgFiber: 2gSugar: 1gVitamin A: 405IUVitamin C: 8mgCalcium: 40mgIron: 4mg
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