Recipe & Review: Mexican steak with Quinola

Having already tried the Quinola express pearl & black quinoa, I was very excited to try a more flavoursome variety - spicy Mexican!

I love love love spicy food, especially Mexican so this was right up my street!
It does state that it is a meal in itself. It is tasty and filling enough to be. Perfect for a healthy quick fix lunch for one - ready in just 90 seconds.

I however wanted to make this into more of an evening meal and wanted to share the packet with P so I decided to put it with mexican steak, roasted vine tomatoes and peppers and a side salad to complement the tastes.

The Quinola itself isn't that spicy at all. I think my spice hating children would happily eat this so it is great for those who want just enough to wake up the taste buds. It's nice that it is not too overpowering and you can taste all of the ingredients from tomato to peppers and cayenne.

For me, being the chilli lover I am, it meant that I was able to really add heat to the meal via the steak.

This recipe serves 2.

2 fillet steaks
Olive oil spray
1-2 tbsp chipotle paste
1 jar roasted red peppers
Cherry tomatoes on the vine.
1 lime
a few sprigs of coriander
a dollop of sour cream
pinch of paprika

To serve: Side salad and Quinola express spicy mexican.

1. Place the steaks on a plate and spray both sides with a little olive oil then rub in the chipotle paste. Use as much or as little as your tastes will allow. I like hot so I put more on mine. For those more cautious, spread thinly. Leave to marinade at room temperature whilst you prepare a side salad.

2. Heat a non-stick frying pan and cook the steaks alongside the roasted peppers and vine tomatoes for 2-4 minutes each side,  until cooked to your liking.

3. Remove from the pan and let rest on a plate whilst you cook the Quinola according to the instructions on the pack (tear open slightly and microwave for 90 seconds)

4. serve up half the Quinola on each plate, slice the steak and place on top.
Top the steak with a good squeeze of lime, a dollop of sour cream, some chopped coriander and a sprinkle of paprika.

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