Cajun-spiced Beef Mince
with quinoa and corn
Ancient grains, succulent sweetcorn and aromatic beef are topped with fresh lime juice and zippy scallion in this mouth-watering, simple and satisfying meal inspired by some of the most delicious flavours of Cajun cuisine.
Tags:
Quick
•Spicy
•Discovery
Allergens:
Milk
•Sulphites
•Soya
•Wheat
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
170 grams
Quinoa
1 pack(s)
Sweetcorn
1 unit(s)
Bell Pepper
240 grams
Beef Mince
1 unit(s)
Lime
65 grams
Creme Fraiche
(Contains Milk)
1 pack(s)
Chopped Tomato with Onion & Garlic
2 sachet(s)
Cajun Spice Mix
(Contains Sulphites)
1 unit(s)
Scallion
1 sachet(s)
Chipotle Paste
(Contains Soya, Wheat)
1 sachet(s)
Beef Stock
(May be present Cereals containing gluten)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Oil
¼ tsp
Salt
½ tsp
Sugar
Nutrition Values
Energy (kJ)3619 kJ
Energy (kcal)865 kcal
Fat33.6 g
of which saturates14.6 g
Carbohydrate94.1 g
of which sugars26.9 g
Dietary Fiber6.8 g
Protein44.4 g
Cholesterol0 mg
Salt5.71 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Pan with Lid
•Pot with Lid
Instructions
1
- Boil a large pot of salted water for the quinoa.
- Stir in the quinoa and bring back to the boil.
- Cook until the quinoa has doubled in size and the seed has visibly split, 12-15 mins.
- Drain in a sieve and return to the pot, off the heat.
- Cover with a lid and set aside.
TIP: If you're in a hurry you can boil the water in your kettle.
2
- Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, fry the beef mince and sliced pepper until browned, 5-6 mins. Use a spoon to break up the beef as it cooks.
- Season with salt and pepper.
- IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
3
- Add the Cajun spice to the mince.
- Mix together and cook, stirring, until fragrant, 1 min.
- Stir in the stock, chopped tomatoes, ¼ tsp salt and ½ tsp sugar (double both for 4p).
- Bring to the boil, cover and simmer for 6-8 mins.
4
- Meanwhile, drain the sweetcorn in a sieve.
- Trim and thinly slice the scallion.
- Quarter the lime.
- Mix the drained quinoa with the corn and scallion.
- Season well with salt and pepper and a good squeeze of lime juice.
5
- Once the fragrant beef mince is ready, remove the pan from the heat.
- Stir through the chipotle paste.
- Add a splash of water to loosen if required.
- Season to taste with salt and pepper.
6
- Divide the spiced mince between plates.
- Serve the quinoa and corn alongside.
- Garnish with a dollop of creme fraiche.
- Serve remaining lime wedges alongside.
