Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 1tablespoons taco spice mix
- 1 red capsicum, diced
- 1 carrot, grated
- 4 spring onions, sliced
- 1 zucchini, grated
- 400grams can red kidney beans, drained, rinsed
- 400grams can diced tomatoes
- 3/4 cup Greek-style yoghurt
- 1 cup quinoa, rinsed
- 2 cup tortilla chips (to serve)
- 1tablespoons chipotle in adobo, finely chopped
- 500grams beef mince
- 1tablespoons olive oil
Nutrition per serving
3280kJ / 782Cal
3280 Kilojoules or 782 Calories
38% of daily energy intake*
Protein
40.8grams
Fat
38.0grams
Carbs
63.5grams
Sugars
12.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Simmer 2 cups water in a medium saucepan over high heat. Add quinoa and cover with lid. Reduce heat to low and cook for 12 minutes or until liquid has been absorbed. Remove from heat and keep covered for 5 minutes.
Step 2 of 5
Meanwhile, heat a large wide pan over high heat. Add capsicum and cook for 2 minutes or until capsicum starts to char. Add oil and mince and cook, stirring with a wooden spoon, for 12 minutes or until evenly browned.
Step 3 of 5
Stir in carrot, zucchini and half the spring onion. Cook for 5 minutes or until vegetables have softened and start to break down. Stir in spice mix and cook for 30 seconds or until fragrant.
Step 4 of 5
Stir in tomatoes, 1/4 cup water and chipotle. Bring to a simmer and cook for 5 minutes or until sauce has thickened. Stir in beans and simmer for a further 2 minutes.
Step 5 of 5
Divide quinoa between serving bowls and spoon over con carne. Dollop with yoghurt and top with remaining spring onion. Serve with tortilla chips.
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