Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon avocado oil
  • 1 cup diced yellow onion
  • 3 garlic cloves, minced
  • 1 lb. lean ground beef
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 tablespoon tomato paste
  • 14 oz. diced fire roasted tomatoes
  • 1 cup dry quinoa
  • 1 cup beef broth
  • 1 cup water
  • 1 1/2 teaspoons dry basil
  • 1 teaspoon dry oregano
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup shredded Monterey Jack cheese

Instruction

  • High a large skillet to medium high heat.
  • Add avocado oil to the pan along with onions. Saute until translucent, about 2-3 minutes then add garlic and saute for 30 seconds.
  • Next, add ground beef to the pan, breaking up with wooden spoon. Cook until no longer pink, approximately 3-4 minutes.
  • Then add in green pepper, red pepper, tomato paste, quinoa, fire roasted tomato, beef broth, water, dry basil, dry oregano, fennel seeds, salt and pepper. Stir everything together.
  • Cover and bring to boil. Reduce heat to simmer for 15 minutes.
  • Once quinoa is cooked through top with 1 cup of shredded cheese and cover. Cook an additional 2 minutes until cheese is melted. Garnish with chopped fresh parsley.
  • Serve.