Mexican-style beef and quinoa bowls

Total Time 3 hours 45 minutes
Course dinner, Lunch
Servings 6


  • 1 tablespoon Drizzle extra virgin olive oil
  • 1.4 kg beef blade roast trimmed of fat, cut into 3cm chunks
  • 1 brown onion thinly sliced
  • 3 garlic clove crushed
  • 30 g sachet reduced-salt taco seasoning
  • 3 wide strips orange peel
  • 2 cup salt reduced beef stock
  • 1 400g tin diced tomatoes
  • 3 cup cooked quinoa
  • 400 g can no-added salt black beans rinsed, drained
  • 500 g cherry tomatoes halved
  • 1 avocado chopped
  • cup pickled sliced jalapeños drained
  • ½ cup Fresh coriander to serve


  • Preheat oven to 160°C. Heat half the oil in a large flameproof casserole dish with fitted lid over medium-high heat. Working in batches, add beef and cook, stirring, for 2–3 minutes or until browned all over. Transfer beef to a bowl.
  • Heat remaining oil in same dish. Add onion and garlic and cook, stirring, for 2–3 minutes or until onion has softened. Add seasoning and cook, stirring, for 1 minute. Add orange peel, stock, tomatoes and ¾ cups water, stirring to combine.
  • Once mixture comes to the boil, return beef to dish, cover and cook for 2 hours. Remove lid and cook for a further 1–1¼ hours or until beef is tender. Using two forks, shred beef.
  • Divide quinoa among six serving bowls. Top each with beef, black beans, tomatoes, avocado and jalapeños. Serve garnished with fresh coriander.


Calories: 529kcalCarbohydrates: 32.7gProtein: 50.9gFat: 19.1gSodium: 506mgFiber: 10.6gCalcium: 73mg
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