A hearty and nutritious high-protein dinner featuring seasoned ground beef served with sautéed vegetables and quinoa. Perfect for a balanced meal packed with flavor and protein.
1 pound lean ground beef (90% lean)
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 medium red bell pepper, diced
1 medium zucchini, diced
1 cup quinoa, rinsed
2 cups low-sodium beef broth
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 cups fresh spinach, roughly chopped
1/4 cup fresh parsley, chopped
Rinse the quinoa under cold water until the water runs clear. Drain and set aside.
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and cook for 1 minute until fragrant.
Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned and no longer pink, about 6-8 minutes.
Drain any excess fat from the skillet if necessary.
Stir in the ground cumin, smoked paprika, chili powder, black pepper, salt, and crushed red pepper flakes. Cook for 1-2 minutes to toast the spices.
Add the diced red bell pepper and zucchini to the skillet. Cook for 5 minutes until the vegetables are tender-crisp.
In a medium saucepan, bring the beef broth to a boil.
Add the rinsed quinoa to the boiling broth. Reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and liquid is absorbed.
Remove the quinoa from heat and let it sit covered for 5 minutes, then fluff with a fork.
Stir the chopped spinach into the ground beef and vegetable mixture until wilted, about 1-2 minutes.
Add the cooked quinoa to the skillet and gently combine all ingredients.
Remove from heat and sprinkle chopped fresh parsley over the top.
Serve warm and enjoy your high protein ground beef dinner.