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Beef and Quinoa Protein Bowls - A Balanced, Satisfying Meal

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the quinoa base: 1 cup quinoa, rinsed
  • 2 cups low-sodium beef or chicken broth (or water)
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • For the beef: 1 pound lean ground beef (90% or leaner), or thinly sliced sirloin
  • 1 tablespoon olive oil (omit if beef has more fat)
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder (or to taste)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • Juice of 1/2 lime (optional, but brightens the beef)
  • Veggies and toppings: 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 red bell pepper, thinly sliced
  • 1 cup shredded purple cabbage or mixed greens
  • 1 avocado, sliced or diced
  • Fresh cilantro or parsley, chopped
  • 2 green onions, thinly sliced
  • Sauce options (choose one or mix): Simple lemon-garlic yogurt sauce: 1/2 cup plain Greek yogurt + 1 tablespoon lemon juice + 1 small grated garlic clove + pinch of salt
  • Spicy tahini: 3 tablespoons tahini + 1 tablespoon lemon juice + 1 teaspoon sriracha + warm water to thin + pinch of salt
  • Quick chimichurri: 1/2 cup parsley, chopped + 1 small garlic clove, minced + 2 tablespoons olive oil + 1 tablespoon red wine vinegar + pinch red pepper flakes + salt

Method
 

  1. Cook the quinoa: Rinse quinoa under cold water until it runs clear. Heat 1 tablespoon olive oil in a saucepan over medium. Add quinoa and toast for 1 minute, stirring. Pour in broth, add 1/2 teaspoon salt, bring to a boil, then reduce heat, cover, and simmer 15 minutes. Remove from heat and let stand covered 5 minutes. Fluff with a fork.
  2. Prep the veggies and sauce: While quinoa cooks, chop tomatoes, cucumber, bell pepper, cabbage, avocado, herbs, and green onions. Whisk together your chosen sauce in a small bowl. Adjust salt, acid, and heat to taste.
  3. Brown the beef: Heat a large skillet over medium-high. Add olive oil if using, then the beef. Break it up with a spatula and cook until mostly browned, about 4–6 minutes. Drain excess fat if needed.
  4. Season the beef: Add onion and cook 2–3 minutes until softened. Stir in garlic, cumin, smoked paprika, chili powder, oregano, salt, and pepper. Cook 1–2 minutes until fragrant. Squeeze in lime juice and taste for seasoning.
  5. Assemble the bowls: Spoon quinoa into bowls. Top with seasoned beef, then arrange tomatoes, cucumber, bell pepper, and cabbage around it. Add avocado last to prevent browning.
  6. Add sauce and garnish: Drizzle with your sauce of choice. Finish with chopped cilantro or parsley and green onions. Add a pinch of flaky salt if you like.
  7. Serve: Enjoy warm. If prepping ahead, keep sauce and avocado separate until serving.