Slow Cooker Mexican Beef with Quinoa

Updated: Oct 13

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Ingredients (4 serves) :

  • 400gm premium beef mince

  • 1 1/2 tbsp cumin powder

  • 1 tsp paprika

  • 1/4 tsp garlic powder

  • 1/4 tsp onion powder

  • 1 tsp chilli flakes

  • 1 x medium jar of enchilada or pasta sauce

  • 1 can black beans

  • 1 cup quinoa

  • 1 1/2 cups beef stock or broth

  • 1/2 leek, chopped finely

  • 1 courgette, chopped

  • 1 cup broccoli, florets chopped

  • 1 carrot, chopped finely

  • 1 onion, sliced finely

  • 1 garlic clove, minced


Method

  1. Lightly fry the mince with all the spices, chopped onion and garlic in a fry pan.

  2. Chop all veggies and place aside. Add mince, veggies, stock, pasta sauce, beef stock, beans and cumin. Cook on low for 5-6 hours.

  3. Serve with spring onions, coriander and a large tbsp coconut yoghurt.

** For males or physically active females, add an additional 1/2 cup quinoa.