Adapted from a recipe by Asima Arora @hautesucre, this recipe makes 1 single salad, with extra seasoned ground beef that you can use as the base for a dinner stir-fry or soup, or use as a filling for quesadillas or tacos. No dressing required. Ideally, warm salad briefly in the microwave to serve.
- Chipotle Spiced Beef
- ½ onion, chopped
- 2 tsp olive oil
- 1 tsp dried crushed chipotle peppers or 1 tbsp minced canned chipotle peppers in adobe sauce
- 1/2 tsp chili powder
- 1 tsp cumin seeds
- 1/4 tsp tumeric
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 tbsp tomato paste
- 500 g (1 lb) Lean Ground Beef
- 1 cup cooked quinoa
- 1 cup shredded red cabbage
- 1 cup cooked corn kernels
- 1 cup cooked Chipotle Spice Beef (see recipe above)
- 1/4 cup cilantro, chopped
- 1 avocado, diced and tossed gently with splash lemon juice
- 1 large tomato, seeded and diced, mixed with 1/2 cup salsa
- 2 cups shredded romaine or iceberg lettuce
- Preheat a large non-stick skillet and add the onion, olive oil, spices, and tomato paste; cook for 3 to 4 minutes on medium-high until the cumin seeds start to sputter and the onion has softened, being careful not to scorch.
- Add the ground beef and cook, breaking up with wooden spoon, until cooked through and browned throughout, about 10 to 15 minutes. Drain. Set aside and let it cool completely before making the salad.
- Layer veggies and meat into a 1 L mason jar in the following order: quinoa, cabbage, corn, Chipotle Spiced Beef, cilantro, avocado, tomato/salsa mix and lettuce. Seal tightly and keep refrigerated for up to 3 days. Shake before serving or pour out into salad bowl to combine before eating.
• Increase the salad ingredients 4 times, to make a batch of 4 salads that you can use for lunches for the week.
• If you can’t find chipotle flakes or don’t have the canned chipotle peppers, use 1 tsp chili pepper flakes and ¼ tsp smoked paprika instead.