Mediterranean Ground Beef and Quinoa Skillet
A vibrant, one-pan meal that brings together lean ground beef, protein-packed quinoa, and fresh Mediterranean flavors. This healthy ground beef recipe is perfect for a quick and satisfying weeknight dinner, ready in just 35 minutes.
Equipment
- 1 Large Skillet or Dutch Oven A 12-inch skillet is ideal to prevent overcrowding.
- 1 Spatula A wooden or silicone spatula works best for breaking up the beef.
- 1 Cutting Board and Knife For prepping the onion and garlic.
Ingredients
- 1 lb Lean Ground Beef. 90/10 or 93/7 ground sirloin is recommended.
- 1 cup Quinoa. Rinse before using to remove bitterness.
- 1 tbsp Avocado or Olive Oil
- 1 medium Yellow Onion. finely chopped
- 3 cloves Garlic. minced
- 1 can 14.5 oz Diced Tomatoes. undrained
- 2 cups Low-Sodium Chicken or Vegetable Broth
- ½ cup Kalamata Olives. halved
- 2 cups Baby Spinach. packed
- ½ cup Feta Cheese. crumbled for topping
- 1 tsp Dried Oregano
- ½ tsp Cumin
- ½ tsp Smoked Paprika
- to taste Salt and Black Pepper
Instructions
- Sauté Aromatics: In a large skillet, heat oil over medium-high heat. Add the chopped onion and cook for 3-4 minutes until softened. Add minced garlic and cook for 1 more minute until fragrant.
- Brown the Beef: Add the lean ground beef to the skillet. Break it apart and cook until browned, about 5-7 minutes. Drain any excess fat from the pan.
- Combine and Simmer: Stir in the uncooked quinoa, diced tomatoes, broth, oregano, cumin, and paprika. Season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the quinoa is tender and has absorbed the liquid.
- Finish with Fresh Ingredients: Turn off the heat. Stir in the Kalamata olives and packed spinach until the spinach has just wilted from the residual heat.
- Serve: Garnish with crumbled feta cheese and serve immediately.
Notes
- Quinoa Tip: Be sure to rinse your quinoa under cold water before cooking to remove its natural coating (saponin), which can taste bitter.
- Healthy Swaps: For a lower-fat version, use 93/7 ground turkey. To add more vegetables, stir in a cup of chopped zucchini or bell peppers along with the onion.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. This dish reheats wonderfully, making it perfect for meal prep.