I realized I’ve been lacking with recipes on here lately. These holidays sure have flustered me this year! Between fevers, colds, shopping, and completing changing our eating habits, we have certainly been busy!! 🙂
One of the first recipes I found after going organic a few weeks ago was a ground beef and quinoa skillet. It was pretty plain-looking, so I beefed it up a bit (no pun intended….ok, pun intended! ).
Here’s my QUINOA AND BEEF SKILLET (had to change the name, so I didn’t feel like I was stealing. very creative name change, eh?):
1 TBSP olive oil
1 pound organic ground beef (Step 4 rating at Whole Foods, if anyone’s interested in that much detail)
1 organic celery stalk, diced
1 organic carrot, shredded
1/2 organic sweet onion, diced
1/2 of an organic zucchini, shredded (leave skin on after washing…that’s where the vitamins are!)
1 cup uncooked organic quinoa
2 cups organic chicken broth
1. Heat olive oil in pan. Cook celery, carrot, onion and zucchini for 3-5 minutes. Add in ground beef to brown. Drain fat.
2. While doing step #1, combine quinoa and broth in pot and bring to boil. Then lower heat and cover, simmering for about 15 minutes or until quinoa cooked and liquid absorbed.
3. Salt and pepper meat/veggie mixture. Add quinoa in and stir to combine.
We threw some grated Parmesan cheese on ours and a little garlic powder in the cooking process.
As a side dish, we had raw veggies and ranch dip. Yummy dinner, and a great way to mix in a very protein-rich food item. Quinoa has about twice the amount of protein that barley, corn and rice have; it is also a great source of calcium, iron, vitamin E, phosphorous, and some B vitamins! So much goodness in such a small piece of food!