So in my last post, Spinach Pesto Quinoa Bowl, I made quinoa. It was actually my first time making quinoa. Being my first time, I clearly didn’t understand that if you start with 1 cup of dry quinoa, you’ll end up with around
a few billion four cups of cooked quinoa. Meaning…I had tons of leftover quinoa. Time to create another quinoa bowl!
Other random contents of my fridge: a pound of frozen ground beef from the farmer’s market, a giant plastic container of spinach, a bunch of sweet potatoes, a crockpot of Pinch of Yum’s Chicken Wild Rice Soup that has sustained me for the past week, leftover chai cream filling from Chai Cream Pie that I’ll randomly dig into with a spoon when I’m looking for something sweet….etc.
We’re only gonna use the first three plus the quinoa for this. Only 4 ingredients (plus the basic salt, pepper, olive oil, seasonings), plus it’s SUPER easy to make and comes together pretty quickly. As in, less than 20 minutes. Winning.
But wait, there’s more! What does this winning bowl taste like? COMFORT. It’s got this rich beefy flavor throughout, plus a yummy sweetness from the sweet potato. The quinoa adds just a slight nutty flavor (although I’m more psyched about the health benefits…did you know 2013 is “International Year of the Quinoa”?) Actually, this whole bowl is super healthy. Every single ingredient, from the olive oil I use to cook the grass-fed beef to the veggies and quinoa, comes directly from the World’s Healthiest Foods List. So, enjoy this delicious, comforting, and healthy bowl of goodness!
- 16 oz ground beef, thawed
- 2-3 small sweet potatoes
- 2 cups cooked quinoa
- 2 cups spinach
- 1 tablespoon olive oil
- salt and pepper to taste
- preferred seasoning mix
- Fill a large saucepan half full with water and set on medium-high heat.
- While the water is heating, chop the sweet potatoes into small pieces. Add to pan.
- In a separate pot, heat olive oil. Add beef and cook until brown throughout. Drain meat and return to pot on medium-low heat.
- Add salt, pepper, seasonings, and quinoa. Stir to combine.
- Add spinach. Allow to sit for 4-5 minutes, stirring occasionally.
- When sweet potatoes are soft, drain and add to pot.
- Stir to combine. Serve warm.