Mexican Quinoa Bowls

Messy but tasty! This easy throw together lunch or dinner is always a hit. Try this for your next Taco Tuesday...

Ingredients

• 500g lean mince beef

• Brown onion, chopped

• Half a can of chopped tomatoes

Seasoning

• 2 teaspoon of chilli powder

• 3/4 teaspoon of cumin

• 1/2 teaspoon of dried oregano

•  1/4 teaspoon of garlic powder

• 1/4 teaspoon of onion powder

• 1/2 teaspoon of paprika (smoked paprika if possible)

• 1/4 teaspoon of pepper

• Note: if you don't have many of these ingredients or can't find them all... a packet taco seasoning will also do the trick!

Toppings

• 1/2 cup of quinoa (per two people)

• Cherry tomatoes, chopped

• Cucumber, chopped

• Handful of spinach, chopped

• Cheddar cheese

• Sour cream

• Coriander

• Avocado, mashed with sprinkle of smoked paprika, salt pepper and lemon juice.

If you like a little more heat, jalapeños on top is a great addition.

Instruction

Stage 1

• Sauté onion in a little bit of oil for a few minutes. Add mince beef, break up and cook until brown. Add seasoning mix and half tomato can, plus 1/3 cup of water. Stir through. Simmer at least for 5 minutes, for best results simmer covered for at least 30 minutes to soften mince. Mince is ready to serve once reduced. 

• Option also to use slow cooker (2 hours) or pressure cooker (30 minutes)

Stage 2

• Rinse quinoa before using to remove bitterness.

• Use double to amount of water and add together into a pot.

• Bring to boil, lower heat and cover for 12-15 minutes. Timing is for tri-quinoa, plain white quinoa may cook faster. Keep an eye on quinoa as you may need to add more water.

• Rest for 5 minutes, after fluff with fork.

• Layer spinach, quinoa then all your toppings... Enjoy!