Ingredients
- 2 teaspoons olive oil
- 1/2 pound 93% lean ground beef
- 1/2 cup onion diced
- 2 teaspoons garlic minced
- 1 cup + 2 tablespoons low-sodium beef broth
- 1 can petite diced tomatoes (14 1/2 ounces)
- 1 tablespoon tomato paste
- 1/2 tablespoon prepared yellow mustard
- 1/2 teaspoon salt
- pinch black pepper
- 1/2 cup quinoa
- 3/4 cup reduced-fat shredded cheddar cheese
- 1/4 cup dill pickles plus additional, for garnish
Instructions
- Heat the olive oil in a large, high-sided pan on medium-high heat. Add in the beef, onion, and garlic. Cook, breaking up the beef, until fully cooked and no longer pink, about 5-7 minutes.
- Add in the broth, diced tomatoes, tomato paste, mustard, salt, and pepper and stir until well mixed. Then, stir in the quinoa until well mixed.
- Bring the mixture to a boil. Once boiling, cover the pan, turn the heat to low, and cook until the quinoa absorbs the water and is creamy, about 1 hour.
- Once cooked, stir in the cheese and pickles.
- Garnish with extra pickles, if desired, and enjoy!