Quinoa with Lentils & Beef

A more balanced, higher-fiber, veggie-forward quinoa bowl with lentils and lean beef, finished with bright lemon and herbs. Uses less oil and more vegetables for better macros and micronutrients.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse the quinoa and lentils separately. Dice the onion and carrots; mince the garlic. Chop the greens.

Step 2

In a pot, combine lentils with 1 1/2 cups water (or broth). Bring to a boil, then reduce to a simmer and cook until just tender, 18–25 minutes. Drain any excess liquid and set aside.

Step 3

While lentils cook, heat 1 tbsp olive oil in a large skillet or saucepan over medium heat. Add onion and carrots with a pinch of salt and cook until softened, 6–8 minutes. Stir in garlic and cook 30 seconds.

Step 4

Add the ground beef. Cook, breaking it up, until browned and cooked through, 5–7 minutes. If there’s excess fat, carefully drain it.

Step 5

Stir in cumin, smoked paprika, coriander, pepper, and tomato paste (if using). Cook 1 minute to toast the spices.

Step 6

Add rinsed quinoa and 1 1/2 cups broth/water. Bring to a gentle boil, then cover and simmer on low until quinoa is fluffy and liquid is absorbed, 12–15 minutes.

Step 7

Fold in the cooked lentils and the chopped greens. Cover and cook 2–3 minutes until greens wilt. Taste and adjust salt and spices.

Step 8

Finish with lemon juice (or vinegar) and fresh herbs. Serve warm. Optional: add a spoon of plain Greek yogurt or a sprinkle of pumpkin seeds for extra protein/healthy fats.