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

By Sarah Murphy
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
  • Print


  • 750 gram rump steak, trimmed
  • 1/4 cup olive oil
  • 2 tablespoon Mexican spice mix
  • 200 gram tri-coloured quinoa
  • 400 gram can black beans, rinsed, drained
  • 2 corn cobs, husks and silks removed
  • 1/2 small pineapple, peeled, cut into 1cm slices
  • finely grated zest and juice of 1 lime
  • 2 tablespoon chopped coriander, plus extra to serve
  • 2 long red chillies, seeded, finely chopped
  • 2 x 130g punnets cherry truss tomatoes, halved
  • 1 avocado, seeded, quartered
  • lime wedges, hot sauce, grilled tortillas to serve


  • 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.