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Salpicon Style Quinoa Bowl
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1 lb lean beef, cut into 1 1/2-inch chunks
6 cloves garlic, crushed
2 limes, for juice
2 teaspoons extra-virgin olive oil
1 cup quinoa
1 (15-oz) can reduced-sodium black beans, undrained
4 cups unsalted beef stock, divided
1 teaspoon cumin
1/2 cup prediced yellow onions, divided
3/4 cup tri-pepper mix (fresh diced green, red, yellow bell peppers)
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper
8 tablespoons fresh salsa
4 tablespoons reduced-fat shredded cheddar cheese
Cut beef into 1 1/2-inch chunk.
Squeeze limes for juice (2 tablespoons). Preheat medium saucepan on medium 1–2 minutes. Place oil in pan; stir in quinoa, beans, 2 cups stock, and cumin. Bring to a boil, then reduce to medium-low; cover and simmer 15–16 minutes or until liquid is absorbed. Remove from heat; stir in 1 tablespoon lime juice.
Place beef, 1/4 cup onions, garlic, and remaining 2 cups stock in a medium saucepan on medium heat; cook 10–12 minutes and until beef is 145°F. Remove from heat and strain (discard liquid); let stand 5 minutes.
Place beef mixture, remaining 1/4 cup onions, peppers, remaining 1 tablespoon lime juice, salt, and crushed red pepper in food processor bowl; pulse until mixture is finely chopped and blended. Peel, pit, and chop avocado into small cubes.
Divide quinoa in 4 bowls; top evenly with beef mixture, salsa, cheese, and avocado. Serve.
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Items You May Need to Buy
1 lb beef round chunks
1/2 tsp crushed red pepper
1/2 tsp cumin cumin
8 tsp fresh medium salsa
2 cloves garlic
1/2 cup prediced yellow onions
1 cup quinoa
4 tsp reduced fat shredded cheddar cheese
1 (15-oz) can reduced sodium black beans
1/2 cup tri-pepper mix (fresh diced green, red, yellow bel
4 cups unsalted beef stock
Items You May Already Have
2 tsp extra-virgin olive oil
1/2 tsp kosher salt
CALORIES (per 1/4 recipe) 460kcal; FAT 17.00g; SAT FAT 4.00g; TRANS FAT 0.00g; CHOL 70mg; SODIUM 600mg; CARB 37g; FIBER 9.00g; SUGARS 3g; PROTEIN 40g; CALC 15%; VIT A 30%; VIT C 90%; IRON 25%
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