Protein-packed quinoa bowls with lean beef, sweet peppers, crisp salad and a cool herby yoghurt dressing.
Ingredients
Beef and quinoa
250g quinoa
500ml reduced-salt beef stock
400g lean beef mince
1 red pepper, sliced
1 yellow pepper, sliced
1 onion, diced
2 garlic cloves, crushed
1 tsp smoked paprika
1/2 tsp ground cumin
1 tbsp olive oil
To serve
100g rocket
200g cherry tomatoes, halved
1/2 cucumber, chopped
150g natural yoghurt
2 tbsp chopped fresh parsley
1 tbsp lemon juice
Instructions
1
Rinse the quinoa, then simmer in the stock for 15 minutes or until tender. Drain any excess liquid and fluff with a fork.
2
Heat the oil in a large frying pan. Cook the onion and peppers for 5–6 minutes until softened but still colourful.
3
Add the beef and cook until evenly browned. Stir in the garlic, paprika and cumin and cook for another 2 minutes. Season to taste.
4
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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