Mole Spiced Beef Bowl with Tri Colour Quinoa, Radish & Creamy Avocado
  • Prep time: 30 minutes
  • Calories: 600
In this recipe you will season the beef with a warming spice mix inspired by 'Mole'; a Mexican blend that typically uses dried chili, cocoa and paprika. We've also included chipotle in adobo which is a rich, smoky, spicy Mexican sauce (adobo) made of smoke-dried, ripe jalapeno chilies (chipotle). For texture, we’re topping it all off with creamy avocado, along with cooling dollops of lime-seasoned sour cream and crunchy radish.
Ingredients
  • 300 g of Porterhouse Steak (Thick-Cut)
  • 12 Cup of Tri Colour Quinoa
  • 1 of Avocado (small)
  • 12 of Baby Cos Lettuce
  • 1 Small Bunch of Coriander
  • 80 g of Sour Cream
  • 1 Tbsp of Mole Spice Mix
  • 2 Tbsp of Chipotle in Adobo
  • 1 of Lime
  • 3 of Radish
  • 1 of Lebanese Cucumber
  • 50 g of Tortilla Chips
Recipe

Cook Quinoa:

Place quinoa into fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 1 cup of water and bring to the boil. Reduce heat and simmer for about 15 minutes or until all liquid has been soaked up and the quinoa is tender and fluffy

Prepare Ingredients:

Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice. Cut off and discard the root end of the lettuce; thinly slice crosswise. Cut cucumber lengthwise and slice into 2-3 mm half moons. Roughly chop the coriander leaves and stems. Zest and quarter the lime. Pat dry steak on paper towel and cut into bite size chunks.

Marinate Radish:

In a bowl, combine the radishes and the juice of 1 lime wedge; drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. In a bowl, combine the sour cream, half the lime zest and the juice of 1 lime wedge; mix until smooth. Season with salt and pepper to taste.

Cook Beef:

Heat oil in a pan on medium-high until hot. Coat the beef in the mole spice mix and season with salt. Add spiced beef to the pan and cook for 3-5 minutes, or until browned. Add as much of the Chipotle in Adobo as you'd like (it's spicy). Cook for another 3-5 minutes, or until the beef is cooked to your liking. Remove from heat and check seasoning.

Finish Quinoa:

To the pot of cooked quinoa, add the remaining lime zest and stir to thoroughly combine. Season with salt and pepper to taste. In a bowl, combine the lettuce and half the coriander. Drizzle with olive oil and season with salt and pepper.

You Plate It:

Pit, peel, and medium dice the avocado. Place in a bowl and top with the juice of 1 lime wedge to prevent browning, season with salt and pepper. Divide the quinoa between bowls. Top with the cooked beef, lettuce, cucumber, avocado and radishes. Garnish with tortilla chips, sour cream, and remaining coriander. Enjoy!