A hearty and nutritious high-protein dinner featuring seasoned ground beef with vegetables, served over quinoa for a balanced and satisfying meal.
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 cooked quinoa
1 cup 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 baby spinach
1/4 cup chopped fresh parsley
Heat olive oil in a large skillet over medium heat.
Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Add ground beef to the skillet and cook, breaking it apart with a spatula, until browned and cooked through, about 6-8 minutes.
Drain any excess fat from the skillet.
Add diced red bell pepper and zucchini to the skillet and cook for 5 minutes until vegetables are tender.
Stir in ground cumin, smoked paprika, chili powder, black pepper, salt, and crushed red pepper flakes. Cook for 1 minute to toast the spices.
Pour in the beef broth and bring to a simmer. Cook for 3-4 minutes until slightly reduced.
Add the cooked quinoa and fresh baby spinach to the skillet. Stir well to combine and cook until the spinach wilts, about 2 minutes.
Remove from heat and stir in chopped fresh parsley.
Serve warm, dividing evenly among four plates.