Ingredients:

  • 1 cup (180g) quinoa, rinsed well
  • 2 cups (475ml) low-sodium chicken or vegetable broth
  • 1/4 teaspoon salt
  • 1 tablespoon (15ml) olive oil
  • 1 pound (450g) lean ground beef (90/10 or leaner recommended)
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (14.5 ounce/411g) can diced tomatoes, undrained
  • 1/2 cup (75g) sun-dried tomatoes, oil-packed, drained and chopped
  • 1/2 cup (75g) Kalamata olives, pitted and halved
  • 1/4 cup (60ml) olive oil
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1 tablespoon (15ml) red wine vinegar
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh mint
  • 1 small clove garlic, minced
  • Salt and black pepper to taste
  • Feta cheese, crumbled (optional)
  • Cucumber, diced (optional)
  • Fresh parsley, chopped (optional)

Instructions:

  1. Combine quinoa, broth, and salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer until the quinoa is cooked through and the liquid is absorbed (about 15 minutes). Fluff with a fork.
  2. Heat olive oil in a large skillet over medium-high heat. Add ground beef and break it up with a spoon. Cook until browned, draining off any excess grease.
  3. Add chopped onion and garlic to the skillet with the ground beef. Cook until the onion is softened and translucent (about 3-5 minutes).
  4. Stir in oregano, basil, red pepper flakes (if using), salt, and pepper. Cook for 1 minute, until fragrant.
  5. Add diced tomatoes, sun-dried tomatoes, and Kalamata olives to the skillet. Bring to a simmer and cook for 5-7 minutes, allowing the flavors to meld.
  6. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, parsley, mint, and garlic. Season with salt and pepper to taste.
  7. Divide the cooked quinoa among four bowls. Top with the ground beef mixture. Drizzle with lemon-herb dressing. Garnish with feta cheese, diced cucumber, and fresh parsley (optional).