Protein-packed quinoa bowls with lean beef, sweet peppers, crisp salad and a cool herby yoghurt dressing.
Lean Beef, Pepper & Quinoa Bowls
Description
Protein-packed quinoa bowls with lean beef, sweet peppers, crisp salad and a cool herby yoghurt dressing.
Ingredients
Beef and quinoa
To serve
Instructions
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Rinse the quinoa, then simmer in the stock for 15 minutes or until tender. Drain any excess liquid and fluff with a fork.
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Heat the oil in a large frying pan. Cook the onion and peppers for 5–6 minutes until softened but still colourful.
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Add the beef and cook until evenly browned. Stir in the garlic, paprika and cumin and cook for another 2 minutes. Season to taste.
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Mix the yoghurt with the parsley and lemon juice. Divide the quinoa between bowls and top with the beef mixture, rocket, tomatoes and cucumber. Add a spoonful of herby yoghurt.
Note
Use lean beef mince to keep the dish lighter. The peppers should be softened and glossy rather than heavily charred.
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