Mole-Spiced Beef & Red Quinoa Bowls

with Avocado & Lime Crema

50 MIN

4 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

These Tex-Mex beef and quinoa bowls get a flavorful lift from two special ingredients. We’re seasoning the beef with a warming spice blend inspired by mole—a regional Mexican sauce that typically uses dried chiles, cocoa, seeds, and more—as well as earthy ancho chile paste, made from dried poblano peppers. For exciting texture, we’re topping it all off with crunchy oven-toasted tortilla strips and creamy avocado, along with cooling dollops of lime-seasoned crema.

See Plans

Nutrition

PER SERVING
Calories

690 Cals (est.)

View Full Nutrition

fresh

ingredients

1⅛ lbs Ground Beef
4 Corn Tortillas
1 cup Red Quinoa
3 Radishes
1 Avocado
1 head Little Gem Lettuce
1 Lime
1 large bunch Cilantro
1 Tbsp Ancho Chile Paste
¼ cup Mexican Crema
1 Tbsp Mole Beef Spice Blend (Ground Chipotle Pepper, Smoked Paprika, Light Brown Sugar, Cocoa Powder, Ground Fennel, Ground Coriander, Garlic Powder, White Sesame Seeds, Ground Cinnamon, & Ground Cloves)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the quinoa:

Preheat the oven to 475°F. Heat a medium pot of salted water to boiling on high. Thoroughly rinse the quinoa under cold water. Once boiling, add the rinsed quinoa to the pot and cook, uncovered, 16 to 18 minutes, or until tender. Drain thoroughly and return to the pot. Set aside in a warm place.

2 Prepare the ingredients & make the lime crema:

While the quinoa cooks, wash and dry the fresh produce. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Stack the tortillas; cut in half, then cut into ¼-inch-wide strips. Cut off and discard the root end of the lettuce; thinly slice crosswise. Roughly chop the cilantro leaves and stems. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Pit, peel, and medium dice the avocado. Place in a bowl and top with the juice of 1 lime wedge to prevent browning. Season with salt and pepper. In a bowl, combine the crema and the juice of 1 lime wedge; whisk until smooth. Season with salt and pepper to taste.

3 Marinate the radishes:

In a bowl, combine the radishes and the juice of 1 lime wedge; drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

4 Cook the beef:

While the radishes marinate, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the ground beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until browned. Add the spice blend and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until the beef is cooked through. Turn off the heat. Season with salt and pepper to taste.

5 Toast the tortilla strips:

While the beef cooks, place the tortilla strips on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and toast in the oven 5 to 7 minutes, or until lightly browned and crispy. Remove from the oven.

6 Finish & serve your dish:

While the tortilla strips toast, to the pot of cooked quinoa, add the lime zest and radish marinating liquid (reserving the radishes); stir to thoroughly combine. Drizzle with olive oil and season with salt and pepper to taste. In a large bowl, combine the lettuce and the juice of the remaining lime wedge; drizzle with olive oil and season with salt and pepper to taste. Toss to thoroughly combine. Divide the finished quinoa among 4 dishes. Top with the cooked beef, dressed lettuce, seasoned avocado, and marinated radishes. Garnish with the tortilla strips, lime crema, and cilantro. Enjoy!