Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
4136 / 988
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Boil quinoa
Add the quinoa to a bowl, cover with warm water and rinse. Drain in a fine sieve. Add the measuredwater to a pot and bring it to a boil. Add the quinoa and a pinch of salt. Cover with a lid, reduce the heat to low and simmer for 15 min or until the liquid is absorbed and the quinoa is tender.
2 Prep vegetables
Meanwhile, peel and finely chop the onion and garlic.
Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the beefmince and onion. Fry for 5-7 min or until the meat is browned and starts to crisp. Add the garlic, fajitaseasoning, a pinch of chipotle(spicy!), the smokedpaprika, tomatopaste, salt and pepper.
Tip!Make sure the pan is hot before adding the beef. Otherwise, it will stew, not crisp!
Reduce the heat to medium. Add the tomatopassata, tomatosalsa, sugar, measured water and stockcube and cook for 5 min further.
5 Prep toppings
Meanwhile, halve the cherrytomatoes. Slice the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then mash it with a fork. Chop the coriander and add it to the avocado. Season with a generous squeeze of lime juice and a pinch of salt. Mix well. Slice any remaining lime into wedges.
Divide the cooked quinoa among shallow bowls. Top with the chipotlebeef, guacamole, cherrytomatoes, sourcream and any remaining lime wedges.