Spicy Beef, Quinoa and Mexican Salad
Get inspired in the kitchen with this banging Spicy Beef, Quinoa and Mexican Salad
INGREDIENTS: Serves 2
Beef fillet, 200g
Spices: 1/2 teaspoon each of cumin powder, smoked paprika,onion powder and garlic powder,chili powder
Grated sea salt and pepper
QUINOA:
Quinoa, 100 g
Chicken or veggie stock( to cover by an inch over)
Coriander, 1 tablespoon chopped
Sunflower seeds, 1 tablespoon, optional
SALAD:
Avocado, 1 ripe, peeled and sliced
Pepper, 1/2 green and red diced
Onion, 1 small red sliced
Chilli flakes, 1/2 teaspoon
Tomato, 1 diced
Coriander, 1 tablespoon chopped
Sweet corn or black beans tinned, 2 tablespoons
Extra virgin olive oil, 1 tablespoon
Juice of 1 lime
Grated sea salt and pepper
Low fat soured cream, 3 tablespoons
Small bunch of rocket salad
METHOD :
Combine all the spices and rub on the piece of fillet, grate the salt and pepper and put in the fridge to marinade
Put the quinoa in a small pan and cover with enough stock to about an inch over
Bring to a simmer and lower the heat
Cook until the water is absorbed, checking at 10 minutes to make sure there’s still moisture if the grains are not ready. After 15 minutes check and if cooked turn the heat off, if not add a drop more stock if required . Allow to cool off with the lid on and fluff up with a fork
Add a drop of oil, seeds, coriander, seasoning and mix well . Chill in the fridge
In a mixing bowl, add all the salad ingredients, lime juice, olive oil, seasoning and toss together. Chill in the fridge while you cook the beef
Heat a griddle pan on high, drizzle a bit of oil on the fillet and place the hot pan
Cook for 4 - 5 minutes on each side
Remove from the pan and allow to cool for 10 minutes
Slice the beef thinly and place on the lettuce with the quinoa and Mexican salad topped with sour cream