15-Minute Korean Beef and Quinoa Bowl

• Gluten free

• Meat

  • 1 lb Ground beef, lean

• Produce

  • 3 cloves Garlic
  • 1/4 tsp Ginger, fresh ground
  • 2 Green onions

• Condiments

  • 1/4 cup Soy sauce, low sodium

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1/3 cup Brown sugar
  • 1/2 tsp Red pepper flakes
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Sesame oil
  • 1 tbsp Vegetable oil

Found on smilesandwich.com

Ingredients

• 1 cup quinoa, dry but rinsed
• 1 tablespoon vegetable oil
• 1/4 teaspoon fresh ground ginger
• 3 cloves garlic, minced
• 1 pound lean ground beef
• 1/3 cup brown sugar
• 1/4 cup low sodium soy sauce
• 1 tablespoon sesame oil
• 1/2 teaspoon crushed red pepper flakes, or more if you like it spicy
• salt and pepper, to taste
• 2 green onions, thinly sliced

Directions

• Place the quinoa in a small stock pot and cover with 2 cups water or chicken stock. Bring to a full boil, then reduce heat to a simmer, cover, and let cook for 15 minutes.
• While the quinoa cooks, heat the oil in a large pan. Cook the garlic and ginger for about 1 minute, stirring constantly. Add the ground beef and brown completely. Drain the fat.
• In a small bowl, combine brown sugar, soy sauce, sesame oil, red pepper flakes, salt and pepper.
• Add the soy sauce mixture to the ground beef and let cook for 3-5 minutes to allow the flavors to set.
• Once the quinoa is done, take off the heat and fluff with a fork. Serve beef over quinoa, top with green onion.