Publix Aprons

Salpicon Style Quinoa Bowl

Salpicon Style Quinoa Bowl
Servings:
4
Total Time:
45 minutes

Ingredients

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
1 avocado
8 tablespoons fresh salsa
4 tablespoons reduced-fat shredded cheddar cheese

Prep

  • Cut beef into 1 1/2-inch chunk.
  • Crush garlic.

Steps

  1. 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.
  2. 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.
  3. 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.
  4. Divide quinoa in 4 bowls; top evenly with beef mixture, salsa, cheese, and avocado. Serve.

Shopping List

Add items to your shopping list by clicking on the check box next to any item below.

Items You May Need to Buy
Items You May Already Have

Nutritional Information

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%

Rate This Recipe

How would you rate this recipe?

Ratings For This Recipe

5 Stars
4 Stars
3 Stars
2 Stars
1 Star