Total time: 35 minutes
200g quinoa, rinsed
400g can black beans, drained and well rinsed
2 salad onions, sliced
250g cucumber, diced
1 jalapeno chilli, sliced
large handful coriander leaves, ½ roughly chopped
1 tsp red wine vinegar
½ tsp honey
1½ tbsp olive oil
400g rump steak, trimmed of fat and thinly sliced
½ x 35g pack Old El Paso Smoky BBQ Seasoning Mix For Fajitas
100g natural yogurt
1 avocado, sliced
75g red leicester cheese, grated
1. Tip the quinoa into a large pan of boiling water and cook for 12 minutes; drain and set aside. Meanwhile, in a bowl, mix the black beans, salad onion, cucumber, chilli and the chopped coriander. Toss through the vinegar, honey and ½ tbsp oil; season and set aside.
2. Heat the remaining 1 tbsp oil in a heavy frying pan over a high heat. Add the steak and season lightly. Cook for 1-2 minutes on a high heat to seal the meat, then reduce to a medium heat. Add the smoky fajita seasoning and cook for a further 3-4 minutes, tossing the slices to ensure the surface of the meat is thoroughly cooked. Transfer the steak to a plate and set aside. Add 1-2 tbsp water to the pan and scrape up any cooking juices, then stir into the yogurt.
3. Divide the quinoa between 4 bowls and top with the black bean salsa, steak, avocado, cheese and the remaining coriander leaves, drizzling over the yogurt mixture to serve. Add some lime wedges too, if liked.
Brown rice also makes a good base for these burrito bowls.
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