Dinner

Barbecue Mexican beef and quinoa dinner bowls with corn salsa

Getting your 5+ a day doesn't get much more delicious than this! This recipe sees Mexican seasoned beef paired with quinoa, pineapple, avocado and corn salsa to create a fresh meal the family will love
Mexican beef and quinoa dinner bowl
4
15M
15M
30M
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Ingredients

Method

1.Rub steak with combined 2 tablespoons oil and spice mix until coated. Transfer to a plate, then cover and chill until required.
2.Prepare quinoa following packet instructions. Mix with beans and remaining oil. Season. Set aside.
3.Preheat a barbecue grill or char-grill pan on high. Lightly spray corn cobs and pineapple slices with oil. Grill corn cobs for 10-12 minutes, turning, and pineapple slices for 1-2 minutes until tender and grill marks appear. Halve the pineapple.
4.Slice corn kernels from cob and transfer to a bowl with lime juice, zest, coriander and chilli. Season and set aside.
5.On the same grill plate, cook steaks for 2 minutes each side until cooked to taste. Rest loosely covered with foil for 5 minutes. Slice thickly.
6.Serve steak on a bed of quinoa mixture, topped with corn salsa, pineapple, tomatoes, avocado and extra coriander. Accompany with lime wedges, hot sauce and tortillas.

Quinoa is high in protein and gluten-free.

Note

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