Immune Strengthening Stroganoff

Gluten free

Cooking time 15 minutes

Serves 2


  • ½ cup quinoa
  • 1tbsp extra virgin olive oil
  • 1 red onion
  • 2 garlic cloves
  • 1 tbsp paprika
  • 150g shiitake mushrooms, sliced
  • 1 large leeks, washed and sliced
  • 2 tbsp red wine vinegar
  • 150ml beef stock
  • 250g grass fed beef sirloin, cut into strips
  • ½ cup Greek yogurt
  • ½ Lemon
  • Chopped fresh parsley to garnish


  1. Rinse quinoa thoroughly and place in a saucepan with 250ml of water. Bring to the boil then reduce to a medium heat and cover. Cook for 15 minutes or until all the water has dissolved.
  2. Heat olive oil in a large saucepan on a medium heat. Once warm add the onion, garlic and paprika and cook for 3 minutes.
  3. Add mushrooms and leeks and fry for 5-8 minutes until soft.
  4. Add the vinegar and boil to reduce the liquid until almost evaporated.
  5. Pour over the stock and allow to bubble for a few minutes until thickened slightly
  6. Add the beef and cook for 3-4 minutes.
  7. Stir in the yogurt and squeeze over the juice of the lemon.
  8. Serve with a sprinkling of parsley.