Herb-Seasoned Lean Ground Beef Skillet with Roasted Vegetables and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Seasoned Lean Ground Beef Skillet with Roasted Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Lean Ground Beef Skillet with Roasted Vegetables and Quinoa

Savor this vibrant, one-skillet meal featuring lean ground beef perfectly seasoned with fresh herbs, tossed with a medley of roasted vegetables, and served atop a bed of fluffy quinoa. Each bite brings a delightful balance of savory meat, tender-crisp vegetables, and aromatic herbs, making it a satisfying option for a health-conscious dinner.

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NUTRITION

451kcal
Protein
33.9g
Fat
20g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef (90% lean)

1/2 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables (red bell pepper, zucchini, red onion)

1 tsp Olive Oil

1 Garlic Clove

2 Tbsp Fresh Parsley

1 tsp Dried Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F if roasting vegetables separately, or prepare your skillet for stovetop roasting.

  • 2

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Place them on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast in the oven for about 15-20 minutes until tender and lightly charred. Alternatively, you can cook them directly in the skillet.

  • 3

    While the vegetables are roasting, heat a non-stick skillet over medium heat. Add the lean ground beef and cook until it begins to brown. Crumble the beef as it cooks.

  • 4

    Mince the garlic and add it to the beef along with the dried thyme. Stir and allow the flavors to meld together for about 2 minutes.

  • 5

    Once the vegetables are roasted (or softened in the skillet), add them to the skillet with the beef. Stir to combine the flavors.

  • 6

    Fold in the cooked quinoa and chopped parsley. Adjust seasoning by adding salt and black pepper to taste.

  • 7

    Let the mixture heat through for another 2-3 minutes. Serve hot and enjoy your balanced, nutrient-packed meal.

Herb-Seasoned Lean Ground Beef Skillet with Roasted Vegetables and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Seasoned Lean Ground Beef Skillet with Roasted Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Seasoned Lean Ground Beef Skillet with Roasted Vegetables and Quinoa

Savor this vibrant, one-skillet meal featuring lean ground beef perfectly seasoned with fresh herbs, tossed with a medley of roasted vegetables, and served atop a bed of fluffy quinoa. Each bite brings a delightful balance of savory meat, tender-crisp vegetables, and aromatic herbs, making it a satisfying option for a health-conscious dinner.

NUTRITION

451kcal
Protein
33.9g
Fat
20g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Lean Ground Beef (90% lean)

1/2 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables (red bell pepper, zucchini, red onion)

1 tsp Olive Oil

1 Garlic Clove

2 Tbsp Fresh Parsley

1 tsp Dried Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F if roasting vegetables separately, or prepare your skillet for stovetop roasting.

  • 2

    Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Place them on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast in the oven for about 15-20 minutes until tender and lightly charred. Alternatively, you can cook them directly in the skillet.

  • 3

    While the vegetables are roasting, heat a non-stick skillet over medium heat. Add the lean ground beef and cook until it begins to brown. Crumble the beef as it cooks.

  • 4

    Mince the garlic and add it to the beef along with the dried thyme. Stir and allow the flavors to meld together for about 2 minutes.

  • 5

    Once the vegetables are roasted (or softened in the skillet), add them to the skillet with the beef. Stir to combine the flavors.

  • 6

    Fold in the cooked quinoa and chopped parsley. Adjust seasoning by adding salt and black pepper to taste.

  • 7

    Let the mixture heat through for another 2-3 minutes. Serve hot and enjoy your balanced, nutrient-packed meal.