30-Minute Korean Beef and Quinoa Bowls: Easy Weeknight Winner
Quick and nutritious 30-Minute Korean Beef and Quinoa Bowls are perfect for busy nights, combining sweet, spicy, and umami flavors.
Equipment
- Pot
- large skillet
Ingredients
For the Beef Mixture
- 1 lb Korean-style ground beef can substitute with lean ground turkey or chicken
- 2 cloves garlic fresh cloves or minced
- 1 tbsp fresh ginger grated
- 1 tbsp sesame oil or olive oil as substitute
For the Quinoa Base
- 1 cup quinoa remember to rinse well before cooking
For Flavor Enhancement
- 1 tbsp coconut aminos or regular soy sauce
- vegetables (optional) such as broccoli or shredded carrots
Instructions
Cooking Instructions
- In a small pot, add rinsed quinoa and water according to package instructions. Bring to a boil, then reduce to a simmer for about 10-12 minutes, until the quinoa is fluffy and the water is absorbed.
- While the quinoa cooks, heat a large skillet over medium heat. Add the Korean-style ground beef, stirring occasionally until browned and cooked through (approximately 5-7 minutes).
- Once the beef is fully cooked, add minced garlic and freshly grated ginger to the skillet. Cook for about 1-2 minutes, stirring until fragrant and spicy.
- Pour in the sesame oil and coconut aminos, mixing everything together. Let it simmer for another minute to blend the flavors beautifully.
- When the quinoa is ready, add it to the beef mixture in the skillet. Toss it all together to ensure each grain is coated with the savory mixture, combining for a couple of minutes on low heat.
- Transfer your Korean Beef and Quinoa Bowls to serving plates. Optional: top with your choice of diced broccoli or shredded carrots for a pop of color and added crunch.
Notes
Rinse quinoa thoroughly before cooking to ensure a light and fluffy texture. Portion leftovers for easy lunches.