Mex­i­can-style beef & quinoa bowls

Healthy Food Guide (Australia) - - RECIPES -

Serves 6 Cost per serve $7.10 Hands-on time 25 min Cook­ing time 3 hours, 35 min Suit­able to freeze

di­a­betes friendly dairy free 1 ta­ble­spoon olive oil 1.4kg beef blade roast, trimmed 1 large brown onion, sliced 3 gar­lic cloves, crushed 1 x 30g sa­chet re­duced­salt

taco seasoning 3 wide strips or­ange zest 2 cups re­duced­salt beef stock 1 x 400g can no­added­salt

chopped toma­toes 3 cups cooked quinoa 1 x 400g can black beans,

rinsed, drained 2 x 200g pun­nets grape

toma­toes, halved 1 large av­o­cado, chopped ½ cup co­rian­der leaves ¹⁄³ cup pickled sliced

jalapeños, drained 1 Pre­heat oven to 160°C. Heat olive oil in a large flame­proof casse­role dish over medium-high heat. Add beef, brown all over; re­move. 2 Add onion and gar­lic to the dish; cook, stir­ring, for 2–3 min­utes, or un­til onion soft­ens. Add seasoning and cook, stir­ring, for about 1 minute. Stir in zest, stock and toma­toes with ¾ cup wa­ter; bring to the boil. 3 Re­turn re­served beef to dish, cover and cook for 2 hours, then re­move lid and cook for a fur­ther 1–1¼ hours, or un­til beef is very ten­der. Use 2 forks to shred beef. 4 Di­vide quinoa, black beans, toma­toes, av­o­cado and beef among 6 serv­ing bowls; top with co­rian­der and jalapeños.

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