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.
Mexican-spiced Beef with Quinoa & Salsa Roja
A fiery Mexican-style dish, starring quality British beef mince. It gets sizzled til golden and crispy, then served with fibre-rich quinoa. The best part? Your homemade salsa, with charred tomatoes, garlic and jalapeños.
Ready in 20
High protein
1/3 daily fibre
8 plants
Serving size
Ingredients
- 140g sweetcorn (use half) (sweetcorn, water, salt)
- 30g pickled sliced jalapeños (use half) (Jalapeno Peppers (56%), Water (40.10%), Salt (3%), Acetic Acid (0.90%))
- 2 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 2 tsp garlic paste (use half) (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 unwaxed lime (use half)
- 110g baby tomatoes (use half)
- 1 handful of fresh coriander (use half)
- 40g baby spinach (use half)
- 140g beef mince (british beef mince (10% fat))
- 250g spicy Mexican quinoa (use half) (67% Organic Cooked Quinoa, 16% Organic Tomatoes, 16% Organic Vegetables (Sweetcorn, Adzuki Beans, Red Peppers), Natural Flavourings, Organic Sunflower Oil, Stabilizer (Organic corn starch), Organic Onion Powder, Sea Salt, Organic Garlic Powder, Organic Cayenne Hot Pepper, Organic Turmeric)
- 1 pepper (use half)
- 1 shallot (use half)
Nutritional Information
Calories: 648
Protein: 41g
Carbs: 51g
Fat: 32g
Ingredients
- 140g sweetcorn (sweetcorn, water, salt)
- 2 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 1 handful of fresh coriander
- 110g baby tomatoes
- 280g beef mince (british beef mince (10% fat))
- 40g baby spinach
- 1 pepper
- 1 shallot
- 2 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 250g spicy Mexican quinoa (67% Organic Cooked Quinoa, 16% Organic Tomatoes, 16% Organic Vegetables (Sweetcorn, Adzuki Beans, Red Peppers), Natural Flavourings, Organic Sunflower Oil, Stabilizer (Organic corn starch), Organic Onion Powder, Sea Salt, Organic Garlic Powder, Organic Cayenne Hot Pepper, Organic Turmeric)
- 1 unwaxed lime
- 30g pickled sliced jalapeños (Jalapeno Peppers (56%), Water (40.10%), Salt (3%), Acetic Acid (0.90%))
Nutritional Information
Calories: 643
Protein: 41g
Carbs: 48g
Fat: 32g
Mexican-spiced Beef with Quinoa & Salsa Roja
A fiery Mexican-style dish, starring quality British beef mince. It gets sizzled til golden and crispy, then served with fibre-rich quinoa. The best part? Your homemade salsa, with charred tomatoes, garlic and jalapeños.
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Cooking Instructions
- Heat a large frying pan on high heat with 1/2 tbsp olive oil (we used the HexClad 30cm Hybrid Pan). Add the tomatoes and cook for 4-5 mins, until charred. Add the garlic paste and a generous pinch of the spice mix and cook for 1 min. Transfer to a small bowl and set aside.
- Finely dice the shallot. Cut the pepper into 1-2 cm squares. Heat a large frying pan with 1/2 tbsp oil on high heat. Once hot, add the beef, pepper, remaining spice mix, half the shallot and a good pinch of salt and pepper. Cook for 7-9 mins, until the beef is dark brown and cooked.
- Drain the sweetcorn. Quarter the lime. Rinse the spinach. Heat a medium saucepan with 1/2 tbsp olive oil on medium-high heat. Add the quinoa, spinach, sweetcorn and 50ml water (25ml for 1 person). Cook for 2 mins, or until piping hot. Squeeze in the juice from 1 lime wedge. Season with salt.
- Roughly chop the coriander and jalapeños. Roughly crush the charred with the back of a fork. Add the jalapeños, remaining shallot, half the coriander, a splash of oil, juice from 2 lime wedges and a pinch of salt. Mix well.
- Stir the remaining lime juice and coriander through the beef. Serve in bowls with the quinoa and salsa.
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