Mexican Beef Quinoa
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.
- 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
Level of difficulty Average
Preparation time 10mins
Cooking time 35mins
Cost Average budget
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.
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.
Season with salt and pepper, serve topped with spring onion, and cheese and sour cream if desired.
You'll also love
Chef Tips and Tricks
Looking for an easy snack or party appetizer? These little beef pockets are a pinch!
- 2 cups flour
- 1 cup olive oil
- 2 tbsp sugar
- 2 tsp salt
- 1/4 cup milk
- 1 onion, diced
- 1 lb ground beef
- A pinch of salt
- 1/2 cup water
- 1 cup tomato sauce
- Mix flour, sugar, salt, milk, and water in a pan, and mix until you form a dough.
- In a saucepan, heat a splash of olive oil and add the onion. Cook on medium-high until onion has softened.
- Add the ground beef, and add the salt, water, and tomato sauce. When the meat has browned, remove from heat.
- Dust a flat surface with flour, and roll out the dough into a flat sheet.
- Use a ramekin or cup to cut out circles.
- Add a dollop of beef-tomato mixture to the center of each circle.
- Pinch the dough into a little pocket.
- Bake in the oven at 350° F for 15 minutes.