This warm, filling, savory dish of beef, onions, and fresh string beans is simple, quick and takes advantage of standard pantry items. And so begins this series of easy allergen-free weeknight dinners to help those needing some ideas of what to whip together in a hurry.
Quinoa (pronounced: Keen-wah), is really quite an easy side dish to prepare. The ratio is the same as rice, and so is the cooking technique: 1 cup of quinoa to 2 cups of liquid. Bring to boil, cover and simmer for 15 minutes, or until grains have absorbed the liquid. Drain any excess liquid (do not overcook or it will be mushy). And there you have it.
The most essential tool needed for quinoa is a fine mesh strainer as you will need to rinse before cooking. The purpose for this is that there is a coating on the quinoa seeds that will taste bitter if not rinsed off.
Savory Beef n’ Quinoa
Prepare quinoa according to package directions using beef, chicken or vegetable broth. Add a little salt if desired. While the quinoa is cooking, in a large deep skillet:
1. Brown 1 pound of ground beef.
2. Add 1 yellow or white onion, diced
3. Add 3 cloves of garlic, minced
4. Add a little water and season with fresh cracked pepper, salt, Italian seasoning, garlic powder and onion powder.
5. Add a generous amount of string beans (fresh or frozen) and stir fry with a little olive oil and balsamic vinegar until beans are crisp tender.
Plate with sliced fresh cherry or grape tomatoes.
That’s it! You may also want to consider adding mushrooms, leeks, green onions or other favorite vegetables that pair well with beef. I recommend adding a dash or two of gluten-free Worcestershire sauce if you have it. If not, this dish is good on its own.