Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon olive oil
  • 1 lb (455 g) lean ground beef or turkey
  • 2 teaspoons (7 g) minced garlic
  • 1 cup (150 g) chopped onion
  • 1 cup (150 g) chopped bell pepper
  • ½ to 1 teaspoon red pepper flakes or Italian seasoning
  • Fine sea salt or kosher salt, to taste
  • Black pepper, to taste
  • 8 oz (230 g) tomato sauce or BBQ sauce
  • 2 teaspoons (10 ml) gluten-free Worcestershire sauce or tamari
  • 3 cups (485 g) cooked quinoa
  • 3 cups (540 g) lightly steamed spinach
  • 1 bell pepper, sliced thin
  • Handful of fresh torn cilantro
  • 1 green onion, chopped
  • Handful of sliced cherry tomato
  • OPTIONAL yogurt cheese or sour cream, for topping
  • Red pepper flakes
  • Hot sauce or Tabasco, optional, for topping
  • Lemon slices, for garnish

Instruction

  • To make the meat, heat the oil in a large skillet over medium heat. Add the ground meat and cook until no longer pink, about 8-10 minutes. Drain off any extra fat.
  • Add the garlic and onion, cooking for 2-3 minutes until fragrant. Add the chopped bell pepper, red pepper flakes, salt and pepper, cooking for 5 minutes. Add the tomato sauce (or BBQ sauce) and Worcestershire sauce, and cook until bubbly, about 5 more minutes.
  • For the bowl, spoon the quinoa into a large bowl, followed by the spinach. Add in the ground meat mixture, and top with the sliced bell pepper, cilantro, green onion and cherry tomatoes.
  • Season with salt and pepper to taste.
  • Toppings: Optional sour cream or yogurt cheese and red pepper flakes, if desired, and garnish with sliced lemon.