Ginger Beef & Herbed Quinoa Recipe
Sistas, how y’all feel? Fellas, y’all alright?
I know it’s been a while. The last few weeks have been suuuuper crazy! I really appreciate those of you who have taken the time out to read and follow so far! I am currently working on revamping my blog (I know it’s still pretty new but I wanted to add a few things to make it even more special. Lord willing, you will see what I mean in another week or so).
Anywhoo, I was actually going to hold off on posting until then, but I’ve been asked several times about what I have been cooking lately…and I HAD to share with everyone!! Plus, I attended a women’s Bible study today that talked about being INTENTIONAL. Holding off on posting because of some updates goes completely against that.
Well, I hope you enjoy this dish as much as I did! If/when you try it, contact me and let me know if you like it as much as I do.
As with many of my recipes, this takes approximately 30min to prepare! The reason I try to do this is because I want to create dishes that are healthy, flavorful, and do not always require a lot of time in the kitchen. (not all of my recipes are healthy or quick…it’s just what best fits my life for the most part for now). Being in grad school, I don’t get to spend as much time cooking as I would like…but a girl’s gotta eat! So, I come up with these dishes that match my lifestyle, without compromising flavor (which is important to many of us). Ginger has become one of my FAVORITE things to cook with. It has sooo much flavor and spice. I just love it.
Let’s get to it!
What you will need to enjoy this dish:
1lb lean grass-fed beef
3 tablespoons ginger (finely chopped)
2 cloves garlic
¼ cup onion
1 teaspoon olive oil
1 cup quinoa
2 cups water OR vegetable broth
1 tablespoon butter (optional)
1 teaspoon garlic powder
1 ½ tablespoon oregano
1 1/2 tablespoon parsley
1 pinch paprika
Mia’s ‘Go-To’ Salad:
2 large carrots (sliced)
1 cup spinach
1 cup kale
Juice from ½ lemon (optional)
For 1 cup of quinoa, you will want to add 2 cups of water or vegetable broth. Add butter, garlic powder, oregano, parsley, and paprika, and stir well. Cover and cook for 10min.
While quinoa is cooking, on medium-high heat, sauté onion for about 3min. Add beef and cook all the way through. When beef is half-way done, add ginger. Drain excess fat. Set aside. (The great part about using lean beef is that there’s less fat and more meat to enjoy!)
For the salad, add all ingredients to a large bowl. Sprinkle with lemon juice (optional).
**For the salad…I should let you know…I LOVE experimenting with different textures and flavors in my salad. Hence the radish and strawberries…in the same bowl. 😊 Not everyone ‘gets’ the whole strawberries in a salad thing…but I promise, if you give it a try, it adds a unique, DELICIOUS flavor to it.
Until next time,