Ingredients

Let’s Cook!

• 1
  Rinse quinoa thoroughly (helps get rid of the bitter outer coating) and place in a small pot with 1 tablespoon olive oil. Heat over medium-high heat, stirring constantly for about 3 minutes
• 2
  Add in beef broth and increase to high heat to bring to a boil. Once boiling, reduce heat to low heat, so the quinoa is gently simmering, cover and let cook for 15-20 minutes, until all the broth is absorbed
• 3
  While quinoa cooks, heat a large skillet over medium heat and cook the remaining 2 tablespoon olive oil, diced onions and 1 teaspoon salt until the onions are softened, about 10 minutes (stirring occasionally). Add beef and garlic, cook until beef is no longer pink. Add in sage, thyme, pepper and remaining ½ teaspoon salt
• 4
  Turn off the heat, pour cooked quinoa and chopped spinach into the ground beef mixture. Stir to combine and wait for a minute while the spinach wilts. Taste and adjust seasonings if needed
• 5
  Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the microwave or on the stovetop