South American-inspired Beef Mince
with quinoa and corn
Ancient grains, succulent sweetcorn and aromatic beef are topped with fresh lime juice and fragrant coriander in this mouth-watering, simple and satisfying meal inspired by some of the most delicious flavours of South America.
Chopped Tomato with Onion & Garlic
Not included in your delivery
- 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.
- Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips.
- Place a large pan over medium-high heat (without 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. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Season with salt and pepper.
- Add the cumin, ground coriander, and half the cinnamon (double for 4p) to the mince.
- Mix together and cook, stirring, until fragrant, 1 min.
- Stir in the chopped tomatoes, ¼ tsp salt and ½ tsp sugar (double both for 4p).
- Bring to the boil, cover and simmer for 8-10 mins.
- Meanwhile, drain the sweetcorn in a sieve.
- Roughly chop the fresh coriander (stalks and all).
- Quarter the lime.
- Mix the drained quinoa with the corn, paprika and juice from half the lime wedges.
- Season well with salt and pepper.
- Once the fragrant beef mince is ready, remove the pan from the heat.
- Stir in the creme fraiche and allow to warm through, 1-2 mins.
- Add a splash of water to loosen if required.
- Season to taste with salt and pepper.
- Divide the mince between plates.
- Serve the quinoa and corn alongside.
- Garnish with chopped coriander.