SERVES 2
Hands-on time: 10 mins
Cooking time: 15 mins
Ingredients
1 tablespoon peanut oil
2 spring onions, sliced (white and green parts)
1 clove garlic, crushed
½ red capsicum, diced
250g extra lean beef mince
½ cup frozen corn kernels
2 teaspoons chilli powder
2 teaspoons ground cumin
½ teaspoon salt
½ teaspoon black pepper
1 cup cooked quinoa
½ cup halved cherry tomatoes
¼ cup coriander
¼ cup fat-free Greek yoghurt
2 tablespoons pepitas
½ green chilli, sliced
Lime wedges, for serving
Method
1. Heat oil over medium-high heat in a large frying pan. Cook white parts of spring onions, garlic and capsicum until soft, about 4 minutes.
2. Add beef and cook until browned and cooked through, about 5 minutes. Stir in corn, chilli powder, cumin, salt and pepper. Remove from heat.
3. Divide quinoa between 2 bowls and top with beef mixture and remaining ingredients. Serve with lime wedges.
NUTRITION Per serving2360 kJ/564 cal. Protein 36.6g. Carbs 35.7g. Fibre 7.3g. Sugars 10.9g. Total fat 28.7g. Sat fat 8g. Sodium 463mg. Calcium 115mg. Iron 8.5mg.
Newsletter
