Ingredients
Scale
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup kalamata olives, pitted and sliced
- 2 cups cooked quinoa
- Juice of 1 lemon
- 2 tablespoons fresh dill, chopped (optional)
For a vegetarian twist, you might try substituting the ground beef with lentils, which soak up the spices beautifully. Growing up, Mum always encouraged us to experiment and adapt recipes to our tastes or dietary needs. It’s a tradition I carry on today.
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the ground beef, breaking it up with a wooden spoon as it cooks. This reminds me of those early mornings in Devon, the quiet stillness broken only by the sizzle of breakfast on the hob.
- Once the beef is browned, sprinkle in the garlic powder, oregano, cumin, salt, and pepper. Stir well to combine, letting the spices infuse the meat with their aromatic warmth, much like a good cup of tea.
- Cook the beef for about 8-10 minutes until fully cooked. Drain any excess fat, if needed.
- In a large bowl, combine the cherry tomatoes, cucumber, red onion, feta, and olives. Toss gently to mix, and imagine you’re in a sun-drenched Greek market, selecting the freshest produce.
- Divide the cooked quinoa among serving bowls. Top each with the beef mixture and the fresh salad.
- Drizzle lemon juice over each bowl and sprinkle with fresh dill, if using. The lemon adds a bright, zesty finish — a little like adding a splash of color to a painting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
