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Salpicon Style Quinoa Bowl
Recipes
Salpicon Style Quinoa Bowl
4 servings
45 minutes total

Ingredients

  • 1 lb lean beef, cut into 1 ½-inch chunks
  • 6 cloves garlic, crushed
  • 2 limes, for juice
  • 2 teaspoons extra-virgin olive oil
  • 1 cup quinoa
  • 1 (15-oz) can reduced-sodium black beans, undrained
  • 4 cups unsalted beef stock, divided
  • 1 teaspoon cumin
  • ½ cup prediced yellow onions, divided
  • ¾ cup tri-pepper mix (fresh diced green, red, yellow bell peppers)
  • ½ teaspoon kosher salt
  • ¼ teaspoon crushed red pepper
  • 1 avocado
  • 8 tablespoons fresh salsa
  • 4 tablespoons reduced-fat shredded cheddar cheese

Prep

    • Cut beef into 1 ½-inch chunk.
    • Crush garlic.

Steps

    1. Squeeze limes for juice (2 tablespoons). Preheat medium saucepan on medium 1–2 minutes. Place oil in pan; stir in quinoa, beans, 2 cups stock, and cumin. Bring to a boil, then reduce to medium-low; cover and simmer 15–16 minutes or until liquid is absorbed. Remove from heat; stir in 1 tablespoon lime juice.
    2. Place beef, ¼ cup onions, garlic, and remaining 2 cups stock in a medium saucepan on medium heat; cook 10–12 minutes and until beef is 145°F. Remove from heat and strain (discard liquid); let stand 5 minutes.
    3. Place beef mixture, remaining ¼ cup onions, peppers, remaining 1 tablespoon lime juice, salt, and crushed red pepper in food processor bowl; pulse until mixture is finely chopped and blended. Peel, pit, and chop avocado into small cubes.
    4. Divide quinoa in 4 bowls; top evenly with beef mixture, salsa, cheese, and avocado. Serve.

Amount per ¼ recipe serving: Calories 460, Total Fat 17g, Sat Fat 4g, Trans Fat 0g, Chol 70mg, Sodium 600mg, Total Carb 37g, Fiber 9g, Sugars 3g, Protein 40g, Calc 15%, Vitamin A 30%, Vitamin C 90%, Iron 25%