Mexican beef and quinoa dinner bowls with corn salsa

Name: Mexican beef and quinoa dinner bowls with corn salsa
Total time: 30 min
Ingredients: 750 grams rump steak, trimmed; 1/4 cup olive oil; 2 tablespoons Mexican spice mix; 200 grams tri-coloured quinoa; 400 grams can black beans, rinsed, drained; 2 corn cobs, husks and silks removed; 1/2 small pineapple, peeled, cut into 1cm slices; finely grated zest and juice of 1 lime; 2 tablespoons chopped coriander, plus extra to serve; 2 long red chillies, seeded, finely chopped; 2 x 130g punnets cherry truss tomatoes, halved; 1 avocado, seeded, quartered; lime wedges, hot sauce, grilled tortillas to serve

www.nzwomansweeklyfood.co.nz

Getting your 5+ a day doesn't get much more delicious than this! This recipe sees Mexican seasoned beef paired with quinoa, pineapple, avocado and corn salsa to create a fresh meal the family will...

View full recipe on www.nzwomansweeklyfood.co.nz

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.

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