Looking for a quick, weeknight one-dish meal? I first saw a version of this recipe in a Gold’s Gym recipe contest a couple years ago and have adapted it to my own taste preferences. With lean ground beef and quinoa, this dish is high-protein and gluten-free, and makes for great leftovers.
1 lb. lean ground beef (I use 93% lean)
3 bell peppers, cored and chopped
1/2 yellow onion, diced
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1/8 teaspoon black pepper
1/8 teaspoon red pepper flakes (optional)
1 teaspoon salt
1 cup quinoa
2 3/4 cups low-sodium beef broth
Combine meat and vegetables in a large skillet over medium-high heat. Cook until beef is done and vegetables are tender. Add additional ingredients. Heat to boiling; reduce heat, cover and simmer until quinoa has sprouted, about 10-15 minutes.