Contents of your meal kit:
ground beef
portobello mushroom
mexican seasoning
quinoa
baby kale
mexican caesar dressing
cilantro
tomatoes
chipotle-sunflower seed crema
Equipment needed: medium or large saucepan with lid, salad bowl
Finishing steps:
- Using a damp paper towel, wipe portobello of any dirt. Chop into small, ½” pieces.
- Heat a small amount of oil in a saucepan over med-high heat. Add ground beef, season HALF of mexican seasoning, salt & pepper and cook thoroughly. Transfer to a bowl.
- Add chopped mushrooms to the same saucepan and cook until softened, about 3-5 minutes. Sprinkle on remaining mexican seasoning and stir to combine. Place quinoa in the same saucepan and add enough water to cover the mixture. Bring to a boil, cover, and reduce heat to the lowest setting. Simmer 10-15 minutes or until all of the water is absorbed. When done, remove from heat, keep covered, and let sit at least 5 minutes. Continue with next steps while quinoa is cooking.
- Place kale in a salad bowl, add mexican caesar dressing and toss to combine.
- Roughly chop cilantro. Slice tomatoes in half. Add both to the salad bowl.
- When quinoa is done, fluff with a fork and stir in seasoned ground beef. Taste mixture and add salt & pepper if desired.
- Divide kale caesar between bowls and top with a scoop of beef & mushroom quinoa and a drizzle of chipotle-sunflower seed crema.