Rinse the quinoa and cook 15 minutes over low heat and covered in lightly salted water. Heat the olive oil in a wok or frying pan and add the cumin, onions and carrot and cook until soft.
Add the zucchini and cook for a further few minutes and then add the milk and the plum tomatoes. Season and then simmer covered for 10 minutes.
In a separate frying pan heat the sesame oil and add the beef, paprika and crushed garlic and sauté for 4 to 6 minutes then add to the wok. Arrange the quinoa on a plate and pour over the beef and vegetables. Sprinkle with paprika to serve.
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