Go with the grain!

MEXICAN BEEF & QUINOA DINNER BOWL

SERVES 4 PREP 15 MINS + MARINATING + RESTING COOK 15 MINS

• 750g rump steak, trimmed
• ¼ cup olive oil
• 2 tbsp Mexican spice mix
• 200g tri-coloured quinoa
• 400g can black beans, rinsed, drained
• 2 corn cobs, husks and silks removed
• ½ small pineapple, peeled, cut into 1cm slices
• 1 lime, finely grated zest and juice
• 2 tbsp chopped coriander, plus extra to serve
• 2 long red chillies, seeded, finely chopped
• 2 x 130g punnets cherry truss tomatoes, halved
• 1 avocado, seeded, quartered
• lime wedges, hot sauce, grilled tortillas, to serve

1 Rub steak with combined 2 tbsp oil and spice mix until coated. Transfer to a plate, cover and chill until required.

Prepare quinoa