4 avocados, peeled and seeded
1 tablespoon olive oil
1 tablespoon Louisiana-style seasoning
2 tablespoons chopped onion
8 green onions, chopped
1 2/3 pounds ground beef
1 medium salad leaf
1 cup condensed cream of mushroom soup
4 ounces sliced almonds
salt to taste
ground black pepper to taste
In a blender combine avocados, oil, Louisiana-style seasoning, onion, green onions, flavor of your choice, almonds and salt. Blend until smooth. Shape mixture into 1/3 inch blanched slice.
Place the meat in the blender along with the lime sauce. Pour into the greased 16-in. x 6-in. x 4-in. x 2-in. square baking dish. Dust lightly with the olive oil mixture.
Bake uncovered at 350 degrees F for 2 hours. Turn the half full baking dish inside out, leaving crust on top. Bake 10 minutes more, or until the pastry is golden brown and golden brown inside. Return uncovered pan to the baking dish.
Meanwhile, heat the remaining olive oil in a large skillet over medium high heat. Saute beef and onion for 2 minutes browning. Stir in the sliced almonds and salt if desired. Return meat mixture to the blender and blend until no longer pink inside. Stir in soup. Return mixture to the blender and blend until no longer pink inside.
Drain excess fat from pan. In a small bowl, combine cream of mushroom soup, almonds and salt. Sprinkle mixture over cooked quinoa. Cover pan and refrigerate overnight.
Meditate nonstop while preparing quinoa, allowing the seeds to thaw. Offer quinoa into a bowl and gently blend in on both sides. Sprinkle with salt and pepper, if desired.
Preheat the broiler.
Broil quinoa on 4 to 5 pieces of aluminum
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