Sugar, Fructose, Dairy and Gluten Free Quinoa Stack with Beef, Zucchini and Passata
Preparation time: 90 mins
Serves: No real purpose
Degree of Difficulty: Easy to the point of not being worthwhile.
- 2 cups cooked quinoa
- 250 grams beef mince
- 2 zucchinis, sliced lengthways
- 693 g bottle of passata
- Bunch of basil, reserve some for garnish
- Coconut oil
- Pre-heat oven to 180 degrees.
- Brown mince in pan with a scoop of coconut oil.
- Layer cooked quinoa, sliced zucchini, mince, passata and herbs in a long ceramic baking dish. Top with a crumble of quinoa.
- Bake in an oven. When you wake up, it’ll be done!
- Garnish with basil.
 This time can blow out, particularly if you find yourself visiting the IQS website and then Sarah Wilson’s personal blog. Before you know it, you’ve gone to the shops and bought rice malt syrup, eradicated all petrochemicals from your skin care regime, taken up hiking while wearing green shorts, and have given away your couch. Such is the power of Sarah Wilson’s hair.
 What? So what if we haven’t given you instructions on how to cook quinoa – what do you want us to do? SPOON FEED YOU! You’ve got Internet; just start being a bit proactive, guys. How do you ever hope to get a girlfriend if you can’t even figure out how to make quinoa?
 To be honest, it doesn’t really matter how hot your oven is. This dish could be cold or hot. It’ll still taste the same.
 We chose to brown our mince because we stopped eating raw mince when we gave up weight lifting. We browned ours to roughly this colour:
 If you’re quitting sugar your WILL be getting into coconut milk. Coconut oil is great; you can cook with it, use it as a moisturiser, brush your teeth with it, put it on your tampons if you have a yeast infection, and once a year it’ll sit down with you and consolidate your superannuation.
 Do this as if you’re making a lasagne, but with all the delicious bits taken out.
 What do you mean you don’t have any basil left? We told you to keep some aside? Fuuuuuuuuuuck.
Watch The Episode – We Quit Sugar