128 PREVENTIONAUS.COM.AU
1 tablespoon peanut oil
2 spring onions, sliced (white
and green parts)
1 clove garlic, crushed
½ red capsicum, diced
250g extra lean beef mince
½ cup frozen corn kernels
2 teaspoons chilli powder
2 teaspoons ground cumin
½ teaspoon salt
½ teaspoon black pepper
1 cup cooked quinoa½ cup halved cherry tomatoes
¼ cup coriander
¼ cup fat-free Greek yoghurt
2 tablespoons pepitas
½ green chilli, sliced
Lime wedges, for serving1 Heat oil over medium-high heat in
a large frying pan. Cook white parts
of spring onions, garlic and capsicum
until soft, about 4 minutes.
2 Add beef and cook until brownedand cooked through, about 5 minutes.
Stir in corn, chilli powder, cumin,
salt and pepper. Remove from heat.
3 Divide quinoa between 2 bowls and
top with beef mixture and remaining
ingredients. Serve with lime wedges.NUTRITION Per serving
2360 kJ/564 cal. Protein 36.6g.
Carbs 35.7g. Fibre 7.3g. Sugars 10.9g.
Total fat 28.7g. Sat fat 8g. Sodium
463mg. Calcium 115mg. Iron 8.5mg.Dinner
Loaded Taco Bowl
SERVES 2 HANDSON TIME 10 MINUTES COOKING TIME 15 MINUTESBy ditching the tortillas in favour of quinoa and using extra-lean
beef, this bowl cuts your intake of reined carbs and
saturated fat while delivering your daily iron needs