Cumin-Spiced Beef with Lemon Quinoa

Savory browned beef seasoned with warm cumin and coriander, served over fluffy citrus quinoa with diced cucumbers and fresh parsley.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 2
• Cuisine: Middle Eastern
• Difficulty: Easy
• Cost: $6.79/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• sauté
• one-pot
• healthy
• tangy
• fresh

Ingredients

• 1 pound ground beef (90% lean)
• 1 cup quinoa (rinsed)
• 2 cup water
• 1 tablespoon avocado oil
• 1 teaspoon ground cumin
• 0.5 teaspoon ground coriander
• 1 teaspoon salt
• 2 tablespoon lemon juice
• 1 English cucumber (diced)
• 2 Roma tomatoes (seeded and diced)
• 0.5 cup fresh parsley (chopped)

Instructions

1. Combine rinsed quinoa, water, and 1/4 teaspoon of the salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes.
2. While quinoa cooks, heat avocado oil in a large skillet over medium-high heat. Add ground beef, ground cumin, ground coriander, and 1/2 teaspoon of the salt. Cook for 7 to 8 minutes, breaking meat into crumbles, until browned and cooked through to an internal temperature of 160 degrees F.
3. Fluff quinoa with a fork and stir in lemon juice and the remaining 1/4 teaspoon salt.
4. Divide warm quinoa between bowls, top with browned seasoned beef, and arrange diced English cucumber and Roma tomatoes on the side. Garnish with chopped fresh parsley before serving.

Notes

Stores well in an airtight container for up to 4 days; pack diced cucumber and tomatoes separately if you prefer them cold when reheating.

Nutrition (per serving)

• Calories: 832
• Protein: 58.6 g
• Carbohydrates: 70 g
• Fat: 34.7 g
• Fiber: 8.1 g
• Sodium: 1345 mg
• Saturated Fat: 10 g
• Sugar: 10.3 g
• Cholesterol: 146 mg