Warm mild chipotle beef bowl with lime quinoa, charred corn, and avocado cream

Instructions

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   1. Rinse the quinoa under cold water. Place it in a saucepan with 480 ml (2 cups) water, half of the salt, and the lime zest. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat, let it rest for 5 minutes, and fluff with a fork. Stir in 15 ml (1 tbsp) lime juice and set aside.

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   2. Meanwhile, in a bowl combine the beef with the ground chipotle, cumin, garlic powder, 15 ml (1 tbsp) olive oil, the remaining salt, and black pepper. Let it rest for 10 minutes.

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   3. Heat a large skillet or griddle over medium-high heat. Add the corn and cook for 4 to 5 minutes, stirring minimally, until lightly charred in spots. Remove and set aside.

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   4. In the same skillet add the remaining olive oil, red bell pepper, and half of the red onion. Sauté for 4 minutes until tender but still vibrant. Remove along with the corn.

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   5. Increase the heat to high and cook the seasoned beef in the same skillet for 3 to 5 minutes, stirring, until browned and just cooked to your preferred doneness.

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   6. For the cream, blend or mash together the Greek yogurt, avocado, cilantro, honey, the remaining 15 ml (1 tbsp) lime juice, and the remaining red onion until smooth and creamy.

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   7. To serve, divide the hot quinoa among 4 bowls. Top with the beef, charred corn, and the sautéed pepper-onion mixture. Finish with spoonfuls of avocado-yogurt cream and garnish with the remaining cilantro.

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   8. If you prefer an oven finish to reheat or lightly roast the vegetables before serving, use 200 °C / 400 °F for 5 minutes in an oven-safe dish.