Quinoa is very popular because of its nutrition value. Quinoa is gluten-free, high in protein and one of the few plant foods that contain all nine essential amino acids. It is also high in fiber, magnesium, B-vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants. When you add organic, low fat beef to this recipe, it’s a meal all onto itself.
This recipe serves 7 – 9 people, depending on how hungry your guests will be. I generally make enough so that there are leftovers. This dish tastes better when the vegetables and the beef sit with the quinoa over night. The recipe is very easy and quick.
Ingredients:
3 cups quinoa
2 lbs organic low fat, ground beef
2 – 2.5 cups sliced mushrooms – you choice, but I generally use white mushroomsused about 2-2.5 cups)
1 medium onion – finely chopped
1 large clove garlic – finely minced
3 medium roma tomatoes, roughly chopped
1 can – 16 ozs of tomato sauce
1 tsp salt for the dish
1/2 tsp pepper
Optional – shredded cheese to sprinkle over the dish
Preheat the oven to 350 degree. Put the dry quinoa in a bowl. Bring 3.5 cups of water to a boil. Once boiling, pour water over the quinoa and add 2TSP of salt. The salt will help the grains retain their shape. Let the quinoa sit with the salted water until the water is cooled. Drain the salted water from the quinoa, and then rise the quinoa. Remove as much salt as is possible.
In a separate bowl mix the onions, mushrooms, garlic and ground beef. Mixed well. Add in the cooled quinoa. Add freshly diced tomatoes and tomato sauce. Add salt and peppers. Stir well. Put int a baking dish and cook for 1 hour. Turn off the oven. Add cheese if desired. The cheese will melt with the heat in the oven.
You can serve it alone as a one dish meal. Or you can serve it with a salad for a light and healthy meal. I hope you like it was much as we do.
