450gramsground beyond meat of extra lean ground beef
½tspchili powder
1tspground cumin
¼tspgarlic powder
salt and pepper
1tbspolive oil
¾cupfrozen corn
1canblack beans
2mediumroma tomatoesdiced (prepare ahead)
1mediumavocadodiced (prepare ahead)
¼cupred oniondiced (prepare ahead)
½ jalapenoseeded, minced (prepare ahead)
1clovegarlicminced (prepare ahead)
1tbsplime juice(prepare ahead)
1tbspolive oil
3tbspcilantrofinely chopped
Greek Yogurt Vinaigrette
½ cupGreek yogurt
½tsp lime juice
¼ tspyellow mustard
¼tspwhite sugar
¼tspsalt
Instructions
In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then cover and reduce the heat to medium-low. Simmer for 15minutes or unit the broth has been absorbed and set aside with a cloth-ladened lid.
To prepare the vinaigrette, combine Greek yogurt, lime juice, mustard, sugar and salt in a mixing bowl. Whisk together and put in the fridge until needed.
In a mixing bowl, combine the chili powder, cumin, garlic powder, olive oil, salt and pepper.
Heat a non-stick pan over medium-high heat. Once heated, cook the ground beyond meat or beef until brown. Add the spice mix to the pan and continue to cook out the spices, approximately 1-2 minutes. Remove the meat from the pan and set it aside
Using the same pan, add the corn and cook for 2 minutes to warm through. Remove from the pan and set aside. Repeat the same process for the black beans.
Prepare the avocado salsa. Combine the Roma tomatoes, avocado, red onion, jalapeno, garlic, lime juice, olive oil, cilantro in a mixing bowl and season with salt and pepper.
Assemble the bowls by dividing the quinoa equally. Top the quinoa with ground meat, corn, black beans, avocado salsa, and drizzle the vinaigrette over the top
Chef's Tips
Using Beyond Meat is a great way to put a healthy spin on the dish. If using ground beef, use lean to extra lean meat to minimize the fat content in the dish