Beef Quinoa

Are you one of those people that just can’t seem to pronounce quinoa right? Who came up with that word anyway??? For the record, the correct pronunciation is: keen-wha.

I love the versatility of this grain. Well, it’s actually a seed that was a staple food for thousands of years in the Andes region of South America, where it was one of a just a few crops the Incas could cultivate at such high altitudes. It tastes great on it’s own, but can also be eaten as a dessert, at breakfast, as a carb side dish… the possibilities are endless.

Quinoa provides all 9 essential amino acids, making it a complete protein. It’s a gluten and cholesterol-free, is kosher for Passover, and is almost always organic.

What other food can boast all that?

I found this particular dish on As soon as I made it, I knew I was onto something because the boy ate it all within a day – and I made A LOT.



What you need…

  • 1 package of extra lean ground beef (depending on how much you want to make, I use 2 packages)
  • 1 1/2 cups quinoa
  • 3 cups chicken stock (vegetable or beef will work too)


  • 1 bunch fresh coriander/cilantro (chopped)


  • 1 pint cherry tomatoes (halved)


  • 1/2 english cucumber (quartered)


  • 1 bunch green onion (sliced)
  • Salt, to taste
  • Curry powder, to taste
  • Garam masala, to taste
  • Cumin, to taste
  • Chilli flakes, to taste


  1. wpid-Photo-2012-12-23-2240.jpgDry fry ground beef. If you use extra lean ground beef you may need to add some water to keep the beef moist throughout cooking. I don’t normally need to add any, due to the natural fat of the beef – yes, even extra lean beef. Do not add salt at this stage, it will dry the meat.
  2. Prepare quinoa: add quinoa and stock to a pot on the stove, on high heat. Bring to boil, reduce, cover and simmer until all liquid has been absorbed. Keep an eye on it. It should take about 15 minutes.
  3. While the beef is browning start adding Indian spices. This is a personal preference stage. I like a lot of spice and therefore add A LOT, but you may not want as much. You can always add more when it’s all mixed together at the end.
  4. wpid-Photo-2012-12-23-2248.jpgWhile that’s all cooking, chop up vegetables and add to a bowl.
  5. wpid-Photo-2012-12-23-2309.jpgWhen the quinoa is ready, and the beef is browned, add to the bowl of veggies.
  6. wpid-Photo-2012-12-23-2251.jpgMix together well and serve. You can also serve cold, which is especially light and refreshing in the summertime.


This dish keeps for a while in the fridge, which is why I usually make two batches at one time. I keep it in a closed container and dish it out as needed.

1 cup = 291 calories

Fat – 11.8g

Carb – 19.7g

Protein – 24.1g



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