Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 1 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 stalks celery, diced
  • 2 large carrots, peeled and sliced into half-moons
  • 2 medium Yukon Gold potatoes (approx. 400g), peeled and cubed
  • 1/2 cup uncooked white quinoa, thoroughly rinsed
  • 1 cup frozen sweet peas
  • 6 cups low-sodium beef broth
  • 1/2 cup plain tomato sauce
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/4 cup fresh cilantro, chopped
  • Kosher salt to taste
  • Freshly cracked black pepper to taste

Instructions:

  1. Heat the olive oil in a large Dutch oven over medium-high heat. Add the onion, carrots, and celery. Sauté until the onions are translucent and the carrots begin to soften, about 6 minutes.
  2. Add the beef to the pot. Cook until deeply browned, breaking up ground beef with a spoon. Drain any excess fat if necessary.
  3. Stir in the minced garlic, cumin, and oregano. Cook for 1 minute until the spices become fragrant and the garlic is golden.
  4. Pour in the beef broth and tomato sauce. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot. Bring to a rolling boil.
  5. Add the cubed potatoes and the rinsed quinoa to the pot. Reduce heat to medium-low, cover, and simmer.
  6. Simmer for 18–22 minutes until the potatoes are fork-tender and the quinoa is fully cooked (showing its spiral tail).
  7. Stir in the frozen peas and fresh cilantro. Let sit for 2 minutes to heat through. Adjust seasoning with salt and pepper before serving.