The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Middle Eastern-style Beef with Parsley Quinoa
Take your grass-fed British beef mix to the Middle East – you just need our fragrant spice mix, a pinch of fresh parsley and plenty of zesty lemon. Dish it up on a bed of golden, good-for-you quinoa. A herby yoghurt drizzle to balance the fiery spices.
Ready in 20
High protein
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 300g beef mince (british beef mince (10% fat))
- 1 tbsp tomato puree
- 1 pepper
- 80g quinoa (quinoa (100%))
- 1 tbsp Mindful Chef shawarma spice mix (Allspice, Black Pepper, Cinnamon, Cardamom, Cumin, Coriander)
- 80g sliced kale
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 1 aubergine
- 2 garlic clove
- 1 onion
- 1 unwaxed lemon
- 1 tbsp tahini (Sesame)
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 611
Protein: 45g
Carbs: 43g
Fat: 31g
Ingredients
- 150g beef mince (british beef mince (10% fat))
- 1 tbsp tomato puree (use half)
- 1 onion (use half)
- 1 aubergine (use half)
- 1 tbsp Mindful Chef shawarma spice mix (use half) (Allspice, Black Pepper, Cinnamon, Cardamom, Cumin, Coriander)
- 1 pepper (use half)
- 2 garlic clove
- 1 tbsp tahini (use half) (Sesame)
- 1 beef stock cube (use half) (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 1 unwaxed lemon (use half)
- 80g sliced kale (use half)
- 80g quinoa (use half) (quinoa (100%))
- 1 handful of fresh flat-leaf parsley (use half)
Nutritional Information
Calories: 603
Protein: 44g
Carbs: 44g
Fat: 30g
Middle Eastern-style Beef with Parsley Quinoa
Take your grass-fed British beef mix to the Middle East – you just need our fragrant spice mix, a pinch of fresh parsley and plenty of zesty lemon. Dish it up on a bed of golden, good-for-you quinoa. A herby yoghurt drizzle to balance the fiery spices.
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Cooking Instructions
- Boil a kettle. Heat a saucepan filled with salted boiling water on high heat. Add the quinoa and boil for 13-14 mins, until cooked. Add the kale for the final 1-2 mins of cooking, then drain altogether. Return to the saucepan and set aside.
- Finely dice the onion. Dice the pepper and aubergine into 1cm cubes. Finely chop or crush the garlic. Dissolve the stock cube in a jug with 150ml boiling water (75ml for 1 person).
- Heat a medium frying pan with 2 tsp oil on medium-high heat. Add the pepper, aubergine and half the onion. Cook for 5 mins, then add the beef and garlic. Cook for 2 mins, then stir in the tomato puree and stock. Simmer for 5 mins, until thickened. Season with sea salt and black pepper.
- Meanwhile, finely chop the parsley. Quarter the lemon. Make the tahini dressing. In a small bowl, combine the tahini, juice from 2 lemon wedges, half the parsley and 1-2 tbsp water. Stir until smooth. Add the remaining onion and parsley to the cooked quinoa. Season with sea salt and black pepper and mix.
- Serve the quinoa alongside the beef. Garnish with the remaining lemon wedges. Drizzle with the tahini dressing.
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