Let’s turn those humble ingredients into a meal that wraps you in comfort, much like a beloved family story shared over the dinner table.

1. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and garlic, sautéing until fragrant and translucent—about 3 minutes. This aroma always takes me back to Mum’s kitchen, where the smell of onions sizzling was a morning staple.
2. Add the ground beef to the skillet, breaking it apart with a wooden spoon (my preferred tool) and cooking until browned, about 5-7 minutes. Season with salt, pepper, and a touch of cinnamon—trust me, it adds a magical warmth.
3. Stir in the diced red bell pepper, zucchini, and cherry tomatoes. Sprinkle with paprika and oregano, stirring to combine. Cook until the vegetables are tender, about 5 minutes.
4. Add the quinoa and chicken broth to the skillet, giving it a good stir. Bring the mixture to a boil, then reduce the heat to low, cover, and let simmer for 15-20 minutes until the quinoa is cooked and the liquid absorbed.
5. Once done, garnish with fresh parsley and serve hot. This is when the kitchen starts to feel like a gathering place, much like those Sunday afternoons filled with laughter and stories.