Beef Quinoa Zucchini Skillet

What you need

Ingredients

Measured for 4 servings.

• 600 gLean Beef 95%
• 420 gQuinoa Cooked
• 220 gZucchini
• 160 gTomato
• 100 gOnion
• 10 mlOlive Oil

Make it

Method

1. 01

   Keep 600 g lean beef separate from the prepared ingredients. Dice 220 g zucchini and 160 g tomato, finely chop 100 g onion, and measure 420 g cooked quinoa; the quinoa only needs reheating at the end.

2. 02

   Heat 10 ml olive oil in a wide skillet over medium-high heat. Add the beef, break it up with a spatula and cook for 6–8 minutes until no pink areas remain. The centre of the mince must reach 71°C.

3. 03

   Add the onion and zucchini. Cook for 4–5 minutes, stirring regularly, until the onion is translucent and the zucchini has softened without turning mushy.

4. 04

   Fold in the tomato and cooked quinoa. Heat for another 2–3 minutes until the quinoa is hot throughout and the tomato has just started to soften.

5. 05

   Divide into 4 equal portions. For meal prep, cool promptly before closing the containers; reheat only the portion you plan to eat until steaming hot.