The protein cooking time listed in this recipe has been updated.
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Speedy British Beef Barbacoa with Corn & Spinach Quinoa
Sizzle juicy high-protein British beef mince with a fiery blend of chilli chipotle, smoky paprika and oregano. Serve with fluffy quinoa, studded with sweetcorn and spinach. Top with speedy, oh-so-zingy pickled onion and cooling yoghurt for creaminess.
Ready in 20
High protein
5 plants
Serving size
Ingredients
- 200g baby tomatoes
- 80g almond yoghurt (nush) (Nuts) (Almond Drink (92%) (Filtered Water, Almond), Fava Bean Protein (4%), Thickener: Tapioca Starch, Natural Flavouring, Citrus Fibre, Live Vegan Cultures.)
- 1 onion
- 4 garlic clove
- 2 tbsp red wine vinegar
- 500g beef mince (british beef mince (10% fat))
- 160g quinoa (quinoa (100%))
- 80g baby spinach
- 200g passata (tomatoes, salt, citric acid)
- 11g beef stock powder (Rice flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Onion Powder, Flavouring, Salt, Tomato Powder, Carrot Powder, Ground Black Pepper.)
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 280g sweetcorn (sweetcorn, water, salt)
- 1 tbsp smoked paprika
Nutritional Information
Calories: 500
Protein: 38g
Carbs: 42g
Fat: 20g
Speedy British Beef Barbacoa with Corn & Spinach Quinoa
Sizzle juicy high-protein British beef mince with a fiery blend of chilli chipotle, smoky paprika and oregano. Serve with fluffy quinoa, studded with sweetcorn and spinach. Top with speedy, oh-so-zingy pickled onion and cooling yoghurt for creaminess.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a sieve, a measuring jug, a small bowl & a large frying pan
Get the quinoa on
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked
- Meanwhile, drain the sweetcorn. Rinse the spinach
- In the final 1-2 mins of the quinoa cooking, add the spinach and sweetcorn to the saucepan, then drain all together
Make the quick pickled onion
- Thinly slice the onion and place half into the small bowl with the vinegar and a pinch of salt. Mix and leave to pickle
Build the dish
- Heat the large frying pan with 2 tsp oil on medium heat. Once hot, add the beef and cook for 5 mins, breaking it up with a wooden spoon, until golden brown. Season with salt and pepper
- Meanwhile, finely chop or crush the garlic. Roughly chop the tomatoes
- Add the garlic and remaining onion to the beef pan and cook for 2 mins, until softening
Simmer simmer
- Add the tomatoes, passata, paprika and chipotle paste (it's spicy, use less for less heat) to the pan
- Cook for 2-3 mins, then add the stock powder and 200ml hot water
- Bring to a boil, then simmer for 5 mins, until thickened. Season with salt and pepper
Plate up
- Serve the sweetcorn and spinach quinoa with the beef barbacoa
- Garnish with the pickled onion and drizzle over the yoghurt
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