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Healthy High-Protein Birria Beef and Quinoa Bowl Recipe with Cilantro Lime Drizzle for Easy Clean Eating

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A healthy, high-protein birria beef bowl served over fluffy quinoa with a bright cilantro lime drizzle, perfect for clean eating and meal prep.

Ingredients

Scale
  • 2 lbs lean beef chuck roast, cut into chunks
  • 3 dried guajillo chilies, stems and seeds removed
  • 2 dried ancho chilies, stems and seeds removed
  • 1 cup beef broth, low sodium
  • 1 medium white onion, quartered
  • 4 garlic cloves, peeled
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • Salt and pepper, to taste
  • 1 tbsp apple cider vinegar
  • 1 cup quinoa, rinsed well
  • 2 cups water or low-sodium vegetable broth
  • Pinch of salt
  • 1 cup fresh cilantro leaves, chopped
  • 1/4 cup fresh lime juice (about 2 limes)
  • 2 tbsp olive oil
  • 1 garlic clove, minced
  • 1 tsp honey or agave syrup (optional)
  • Salt and pepper, to taste
  • Optional toppings: diced avocado, pickled red onions, radish slices, fresh jalapeño slices

Instructions

  1. Place dried guajillo and ancho chilies in a small pot with enough water to cover. Bring to a gentle boil, then turn off heat and let soak for 15 minutes until softened. Drain and set aside.
  2. In a blender, combine soaked chilies, beef broth, quartered onion, garlic cloves, cumin, oregano, smoked paprika, apple cider vinegar, salt, and pepper. Blend until smooth and set aside.
  3. Heat a tablespoon of olive oil in a Dutch oven over medium-high heat. Add beef chunks in batches, browning all sides for about 3-4 minutes per batch. Remove browned beef and set aside.
  4. Pour the blended chili sauce into the pot, scraping up any browned bits. Return beef to the pot, cover, and reduce heat to low. Simmer gently for 2 to 2.5 hours until beef is fork-tender. Check occasionally and add water or broth if needed.
  5. While the beef simmers, rinse quinoa thoroughly under cold water. In a saucepan, combine quinoa, water or vegetable broth, and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook 15 minutes or until liquid is absorbed. Let rest covered for 5 minutes, then fluff with a fork.
  6. In a blender or food processor, combine chopped cilantro, fresh lime juice, olive oil, minced garlic, honey (if using), salt, and pepper. Blend until smooth and bright green. Taste and adjust seasoning if needed.
  7. Spoon a generous amount of quinoa into each bowl. Top with tender birria beef, then drizzle with cilantro lime sauce. Add optional toppings like diced avocado or pickled onions for extra texture and flavor.
  8. Let the birria beef rest in the sauce for at least 10 minutes after cooking to soak up more flavor. If the sauce is too thick, stir in a splash of broth to loosen before serving.

Notes

Do not rush the simmering process; low and slow is key for tender beef. Soak dried chilies properly to avoid gritty sauce. Rinse quinoa thoroughly to remove bitterness. Blend cilantro lime drizzle until completely smooth. Let beef rest in sauce for at least 10 minutes before serving. Store components separately if making ahead.

Nutrition

Keywords: birria beef, quinoa bowl, high protein, healthy, clean eating, cilantro lime drizzle, slow simmered beef, easy dinner

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