NUTRITION

SERVINGS

INGREDIENTS

5 ounces Lean Ground Beef

1 medium Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

1/2 cup Cherry Tomatoes

1/2 cup Cooked Quinoa

1 teaspoon Olive Oil

Pinch of Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

• 1

  Preheat the oven to 425°F (220°C).

• 2

  Chop the bell pepper, zucchini, red onion, and cherry tomatoes into bite-sized pieces.

• 3

  Toss the chopped vegetables with olive oil, mixed dried herbs, salt, and pepper. Spread them on a baking sheet.

• 4

  Roast the vegetables in the preheated oven for about 20-25 minutes, stirring halfway through until tender and slightly caramelized.

• 5

  While the vegetables are roasting, heat a non-stick skillet over medium heat.

• 6

  Add the lean ground beef to the skillet. Season with salt, pepper, and a pinch of additional herbs if desired.

• 7

  Cook the beef until browned and fully cooked through, breaking it up into crumbles, approximately 6-8 minutes.

• 8

  Stir in the pre-cooked quinoa with the beef, heating through for 2 minutes.

• 9

  Combine the roasted vegetables with the beef and quinoa mixture in the skillet. Adjust seasoning as needed.

• 10

  Serve warm and enjoy your balanced, nutrient-rich meal.