by Robert McDiarmid
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Robert McDiarmid's Notes:
Expand1/2 pound ground dark meat ground turkey Ask a question about this ingredient
1/4 pound ground lamb Ask a question about this ingredient
1 egg Ask a question about this ingredient
2 tablespoons sesame seeds Ask a question about this ingredient
2 tablespoons tahini (sesame paste) Ask a question about this ingredient
2 tablespoons champagne vinegar Ask a question about this ingredient
2 stalks extremely fine-diced celery Ask a question about this ingredient
1 teaspoon each of cumin, oregano, and paprika Ask a question about this ingredient
3 tablespoons panko style bread crumbs Ask a question about this ingredient
season with salt to taste Ask a question about this ingredient
the zest and juice of two lemons Ask a question about this ingredient
1/2 an english cucumber finely diced Ask a question about this ingredient
1 tablespoon mint, parsley, cilantro and dill Ask a question about this ingredient
4 tomatoes - cut into bite size chunks (eights?) Ask a question about this ingredient
2 stalks of finely diced celery Ask a question about this ingredient
2 tablespoons cumin Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
1 cup plain yogurt Ask a question about this ingredient
1 tablespoon ground coriander Ask a question about this ingredient
1 tablespoon cumin Ask a question about this ingredient
juice of one lemon Ask a question about this ingredient
Mix all the Kofta ingredients together in a bowl - cover - and refridgerate while we make the Quinoa Salad
Ask a question about this stepI make a cup of scarlet quinoa (add 1 cup of dry scarlet quinoa grain to 1 1/4 cup boiling chicken stock) stir in the quinoa - and simmer on low heat for 15 minutes - take off heat and leave covered for 5 minutes - then fluff with a fork. and set aside to cool.
Ask a question about this stepMix all the diced vegetables together and the olive oil, salting and peppering to taste.
Ask a question about this stepI put the BBQ on high heat. Make kafta meatballs with a tablespoon - and then roll your meat balls in olive oil, fresh ground pepper, sesame seed and a little ground sea salt. these will grill very fast on the grille - literally - as you finish setting your meatballs down - immediately start turning them from where you started. MAX 1 minute on each side - then put them on a lightly oiled baking pan - and into the oven for five minutes at 350.
Ask a question about this stepMix the veggies and quinoa together. Add the quinoa a little at a time or it is liable to clump up. (not pretty)
Ask a question about this stepPlate the still sizzling koftas fresh out of the oven on a bed of the scarlet quinoa salad - and garnish with the yogurt/coriander/lemon sauce.
Ask a question about this stepI wasn't going to browse recipes tonight, because I hope to make one more recipe myself...but your scarlet quinoa pulled me in! This sounds wonderful!
The Kofta's a spicy and hearty - and the quinoa salad underneath is lemony and fresh. It's pretty yummy if I do say so myself. :)
Kari is the manager of Whisk, a kitchenware store in Brooklyn.
 with Scarlet Quinoa Tomato Cucumber Salad){kind=link}
Wow, these look and sound great - love kofta, and I'm a big fan of quinoa, too.