Beef and Tomato Quinoa Macaroni
Ingredients
The sauce
-
1
tbsp
ghee
-
1
small
onion, diced
-
1
stalk
celery, chopped
-
1
clove
garlic, minced
-
1 ¼
lb
lean ground beef
-
1
28 oz can
diced tomatoes
-
1
tbsp
dried oregano
-
1
tsp
Himalayan salt
-
1
tsp
freshly ground black pepper
-
½
tsp
chili pepper flakes
The pasta
-
2 ½
cups
uncooked quinoa macaroni
The greens
-
2
cups
baby spinach leaves, roughly chopped
Optional garnish
-
to taste
shaved Parmesan cheese
Instructions
- Melt ghee in a skillet over medium-high heat, then add onion, celery, and garlic; cook until softened.
- Increase heat to high, add ground beef, breaking it into pieces and seasoning with salt; cook until no longer pink.
- Add diced tomatoes and spices, then lower heat and simmer uncovered for about 15 minutes until thickened.
- Meanwhile, boil salted water and cook quinoa macaroni for 2 minutes, then drain.
- Once the sauce is ready, add the par-cooked macaroni, stir, and cook for another 5 minutes.
- Stir in spinach until wilted, then serve garnished with Parmesan cheese if desired.
Nutrition Facts (estimated)
Servings
4
Calories
526
Total fat
22g
Total carbohydrates
44g
Total protein
45g
Sodium
1044mg
Cholesterol
102mg
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