List of Ingredients
- veal rump, cleaned
- 6 OZ. of sour cream
- mixed quinoa
- 4 of spring onions
- 2 of small avocados
- Fresh chili pepper
- Lemon thyme
- Salt
- Extravirgin olive oil
Method
Boil the quinoa in plenty of salted water for 10-12 minutes, then drain and toss it with oil, salt and a few leaves of lemon thyme. Chop the rump into chunks. Heat 3 tablespoons of oil in a pan and brown the meat for about 3 minutes, turning it on all sides to brown it evenly.
Transfer to a colander and let the juices drain for a few minutes, then add salt. Clean and pare the spring onions, removing the green parts. Slice them in half lengthwise and brown them in a hot frying pan with a little oil for 2 minutes cut-side down, then turn them and cook for another minute.
Mix the sour cream with a little bit of oil. Spread the quinoa in dishes, place the meat on top, the avocado chopped into pieces and the onions; complete with a few slices of chili pepper. Serve along with the sour cream.