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cuban beef

Cuban Beef With Quinoa


  • 1 2 lb sirloin tip roast cut in about 8 pieces
  • 1 large onion thinly sliced
  • 1 medium red bell pepper cored, seeded and cut in thin slices
  • 2 Tbsp chili powder
  • 1 tsp dried oregano
  • 2 tsp dried minced garlic
  • 1 tsp salt
  • 2 tbsp lime juice (from about 1/2 lime)
  • 3 cups beef broth divided
  • 1 15 oz can black beans drained
  • 1 cup quinoa uncooked


  • Spray 3 1/2- to 4-quart slow cooker with cooking spray. In cooker, place onion and peppers. Top with beef. Sprinkle with chili powder, oregano, garlic and salt. Drizzle with lime juice. Add 1 cup of broth.
  • Cover; cook on Low heat setting 8 to 10 hours.
  • About 20 minutes before serving, cook quinoa as directed on package using 2 cups of beef broth.
  • Remove beef from cooker; place on cutting board. Shred beef with 2 forks; return to cooker and mix well.
  • Stir in black beans. Increase heat setting to High. Cover; cook about 15 minutes longer or until thoroughly heated.


Serve beef and sauce over quinoa.
I served this with some kale that I sautéed with a bit of garlic, walnuts and olive oil.