Beef Keema Quinoa Bowls
with Lime-Dressed Greens & Cashew Salad
Cooking time
20 minutes
Servings
2/4
Calories
660 /serving
What happens when you combine a South American power grain with a South Asian protein staple? Total fulfillment! Keeping an all-important eye on carbs, these ample quinoa bowls are topped with meaty keema, and rich in leafy greens and broccoli.
We will send you:
- 250g Canadian-raised lean ground beef
- 2 Garlic cloves
- 1 Head of broccoli
- 1 Lime
- 120g Baby greens (baby spinach or kale)
- 30ml Tomato paste
- 25g Roasted cashews
- 95g White quinoa
- 30ml Vegetable demi-glace
- 8g Curry Favour spices (garlic purée, coriander, ginger purée, sea salt, paprika, cumin, turmeric)
Contains: Cashews • Sulphites
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
32 g
Saturated Fat
9 g
Sodium
460 mg
Total Carb
57 g
Sugars
7 g
Protein
41 g
Fibre
12 g
Preparation
Cook the quinoa
- Using a strainer, rinse the quinoa.
- In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff the quinoa.
Start the beef keema
- Meanwhile, in a large pan, heat a drizzle of oil on medium-high.
- Add the beef; season with the spices.
- Cook, breaking up the meat, 3 to 4 min., until partially cooked; season with S&P.
Mise en place
- Meanwhile, roughly chop the garlic.
- Halve the lime; juice ½ and quarter the remaining ½.
- Cut the broccoli head into bite-size florets.
Finish the beef keema
- To the pan, add the tomato paste and garlic. Cook, stirring often, 1 to 2 min., until dark red.
- Add the broccoli, demi-glace, ¾ cup water (double for 4 portions) and S&P.
- Cook, covered, stirring occasionally, 5 to 7 min., until the beef* is cooked through and the broccoli is tender.
- Add ½ the spinach and ¼ cup water (double for 4 portions). Cook, stirring often, 1 to 2 min., until wilted.
- If the sauce seems dry, gradually add 3 tbsp water until you achieve your desired consistency.
Make the salad
- In a large bowl, combine the cashews, lime juice, remaining spinach, a drizzle of oil and S&P.
Plate your dish
- Divide the quinoa between your bowls.
- Top with the beef keema.
- Serve the salad on the side.
- Garnish with the lime wedges. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
