Ingredients
Scale
Let’s dive into what you’ll need to bring this dish to life. Remember, each ingredient tells a story, and substitutions are always welcome to suit your taste and pantry.
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color you prefer)
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 cup cooked quinoa (substitute with brown rice if preferred)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
- Optional: 1/2 cup shredded low-fat cheese
Instructions
- Start by heating the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. This always reminds me of the gentle sizzling symphony that played as I watched my mum cook.
- Add the minced garlic, and cook for another minute until it’s fragrant — a scent that never fails to remind me of home.
- Crumble the lean ground beef into the skillet, stirring occasionally, until it’s browned and cooked through, about 7-10 minutes. Season generously with salt, pepper, cumin, and smoked paprika, letting the spices mingle with the meat.
- Stir in the bell pepper, zucchini, and cherry tomatoes. Cook for another 5 minutes until the veggies are tender but still vibrant, a dash of color reminiscent of springtime in Devon.
- Fold in the cooked quinoa, mixing well to ensure everything is evenly combined. If you’re feeling indulgent, sprinkle in the cheese and let it melt into the mix.
- Once everything is heated through, remove the skillet from the heat. Garnish with freshly chopped parsley before serving. It’s these little touches that make a dish feel special, like the final notes of a well-loved song.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
