Mexican-style beef & quinoa bowls
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.