Description

This recipe gets a big tick from our children and is one of our most loved lunches at Nido. Helpful hint: our Nido cooks suggest replacing beef with lentils for Meat Free Mondays!

Ingredients

Service 4 ​- ​6

  • 1.5 cups brown rice
  • 1 cup Quinoa
  • 500g beef mince or lentils
  • ½ diced onion
  • ½ tsp minced garlic
  • 1 tbsp cumin
  • 2 tbsp paprika
  • 1 tbsp coriander
  • 1 tbsp oregano
  • 3 celery stalks
  • 1 cup of spinach
  • ½ capsicum, sliced
  • 1 tin drained cannellini beans (400g)
  • ½ cup Greek yoghurt
  • 1 cup grated cheese
  • 2 grated carrots
  • ½ sliced cucumber
  1. Cook the rice and quinoa as per packet instructions. 
  2. Heat a little olive oil in a large pot. Add the onion and garlic and sautee for 5 minutes. 
  3. Add the cumin, paprika, coriander and oregano and stir through. 
  4. Add the mince and cook over a low – medium heat until browned. 
  5. Add the capsicum, celery and cannellini beans and stir to combine. Add a little water and cook for 10 – 15 minutes (until the vegetables are soft). 
  6. Stir through the spinach and yoghurt and heat through. 
  7. Combine the rice and quinoa and divide among serving platters. Top with the mince mixture and serve with bowls of grated carrot, cucumber and cheese for the children to self-serve

Promote Learning By

  • 0-12 months: chatting with your child as you prepare this meal, exposing them to lots of lovely language!
  • 1-3 years: asking children to help you find the ingredient from the recipe or identify the colour of the ingredient
  • 3-5 years: depending on their ability, children can help to measure, pour, stir and serve this meal

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