Vegan Barbacoa with Corn & Spinach Quinoa

Updated at: Thu, 17 Aug 2023 02:27:40 GMT

Step 1

Boil a kettle. Heat a saucepan filled with salted boiling water on high heat. Pour in the quinoa and boil for 13-14 mins, until cooked. Add the spinach and half the sweetcorn for the final minute, then drain.

Step 2

Heat a dry, medium frying pan on a medium heat. Add the cumin and toast for 1-2 mins, until fragrant. Add 1 tsp oil and the mince, cook for 3-4 mins, breaking it up with a spoon till golden brown.

Step 3

Meanwhile, make the quick pickled shallots; thinly slice the shallot and place half into a small bowl with half the vinegar and a pinch of sea salt. Leave to pickle. Finely chop or crush the garlic. Roughly chop the tomato.

Step 4

Dissolve the stock cube in a jug with 200ml boiling water. Add the garlic and remaining shallot to the beef and cook for 2-3 mins. Then add half the tomato, tomato puree, chipotle, and half the spice blend. Cook for 2 mins then pour in the stock and simmer for 4-5 mins, until thickened. Season with sea salt and black pepper.

Step 5

Serve the sweetcorn and spinach quinoa with the mince. Garnish with pickled shallots and yoghurt.

1 liked

0 disliked