Mexican-style beef and quinoa bowls
Ingredients
1 tablespoon Drizzle extra virgin olive oil
1.4 kg beef blade roast trimmed of fat, cut into 3cm chunks
1 brown onion thinly sliced
3 garlic clove crushed
30 g sachet reduced-salt taco seasoning
3 wide strips orange peel
2 cup salt reduced beef stock
1 400g tin diced tomatoes
3 cup cooked quinoa
400 g can no-added salt black beans rinsed, drained
500 g cherry tomatoes halved
1 avocado chopped
⅓ cup pickled sliced jalapeños drained
½ cup Fresh coriander to serve
Instructions
- Preheat oven to 160°C. Heat half the oil in a large flameproof casserole dish with fitted lid over medium-high heat. Working in batches, add beef and cook, stirring, for 2–3 minutes or until browned all over. Transfer beef to a bowl.
- Heat remaining oil in same dish. Add onion and garlic and cook, stirring, for 2–3 minutes or until onion has softened. Add seasoning and cook, stirring, for 1 minute. Add orange peel, stock, tomatoes and ¾ cups water, stirring to combine.
- Once mixture comes to the boil, return beef to dish, cover and cook for 2 hours. Remove lid and cook for a further 1–1¼ hours or until beef is tender. Using two forks, shred beef.
- Divide quinoa among six serving bowls. Top each with beef, black beans, tomatoes, avocado and jalapeños. Serve garnished with fresh coriander.
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