Mexican Beef Quinoa

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Quinoa (keen-wah, I said it wrong for SO long so it's OK for you to admit it too!) is a grain of exceptionally high nutritional value, so much so that last year the UN declared 2013 as "International year of quinoa." It contains antioxidants, anti-inflammatries, beneficial fats, it's high in fibre, zinc, folate, amino acids.. the list goes on.

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  • 4
  • Average
  • 10 mins
  • 35 mins
  • Average budget

Ingredients

  • 400 g beef mince
  • 3 cloves garlic, finely grated or crushed
  • 1 onion, finely diced
  • 1 red chilli, de-seeded and finely diced
  • 1 Cup uncooked, rinsed quinoa
  • 1 1/2 Cups beef stock
  • 400 g can diced tomatoes
  • 400 g can red kidney beans, drained
  • Salt and Pepper
  • 2 Spring onions, sliced

Preparation

Step 1

Heat a dash of oil in a large saucepan over a medium heat. Add the beef and brown, add garlic, onion, and chilli and cook for about 3 minutes.

Step 2

Stir in the quinoa, stock, tomatoes, and beans. Bring to a boil, lower heat to a simmer, cover and simmer for 30 minutes, until most of the liquid is absorbed and the quinoa is cooked.

Step 3

Season with salt and pepper, serve topped with spring onion, and cheese and sour cream if desired.

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