80 g of quinoa (or millet)
2 onions
2 red peppers
1 fresh or canned chilli
3 cloves of garlic
150 g of minced beef
1 pinch of cumin or curry
1 pinch of dried oregano
1 pinch of dried marjoram
2 bay leaves
200 g of vegetable stock
200 g of canned sweetcorn
1 teaspoon of olive oil
5 g of coriander or parsley leaves

Place the quinoa or millet in a covered casserole dish with double the amount of salted water. Simmer over low heat for 15 minutes (for quinoa) or 25 minutes (for millet). Once finished, remove the lid to let the remaining water evaporate. Peel and wash the onions and peppers, then slice them into strips. Slice a red chilli or a pepper lengthwise, remove the seeds, and wash the piece (wear rubber gloves for this part). Finely chop the chilli and garlic cloves. Heat a large frying pan.

Fry the minced steak for a half minute until it crumbles and develops a golden colour. Toss in the sliced onions and peppers, the garlic and chilli, then season with cumin, dried oregano, marjoram and a bay leaf, stirring for 1 or 2 minutes. Pour in the vegetable stock, bring to the boil and let it simmer down slightly. Finally, add the sweetcorn to heat through. Stir in the oil and fresh herbs (coriander or parsley) and serve on 2 plates with quinoa or millet.

Extra tip*

*(Additional calories for individuals with particularly high caloric requirements – such as those in roles requiring standing for at least 8 consecutive hours a day, or high-level athletes training for at least 8 hours a week)

If you require a higher energy boost, we suggest increasing the total amount of grains to 150 g. Additionally, you can serve 100 g of whole milk yoghurt per person, accompanied by a dried chilli.

Tip: Avocado guacamole also makes for an excellent side dish.

Energy 503 kcal | Protein 31.7 g | Carbohydrates 50.2 g | Fibre 13.5 g | Fat 19 g