Beef and Vegetable Risotto with Quinoa

This Beef and Vegetable Risotto with Quinoa is a hearty and nutritious dish, combining tender beef, fresh vegetables, and protein-packed quinoa for a comforting meal. Perfectly creamy and full of flavor, it's a delightful twist on traditional risotto that’s sure to please everyone at the table.

Ingredients

• Quinoa - 1/2 cup
• Beef sirloin, diced - 200 grams
• Onion, finely chopped - 1 small
• Garlic, minced - 2 cloves
• Carrot, diced - 1 medium
• Zucchini, diced - 1 small
• Bell pepper, diced - 1 small
• Vegetable broth - 2 cups
• Olive oil - 2 tablespoons
• Parmesan cheese, grated - 1/4 cup
• Fresh parsley, chopped - 2 tablespoons
• Salt - to taste
• Black pepper - to taste

Steps

1. Rinse the quinoa under cold water and set aside.
2. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the diced beef and season with salt and black pepper. Sear until browned, about 5-7 minutes. Remove the beef from the pan and set aside.
3. In the same pan, add another tablespoon of olive oil. Sauté the onion and garlic until softened, about 3 minutes.
4. Add the diced carrot, zucchini, and bell pepper to the pan. Cook for an additional 5 minutes, stirring occasionally.
5. Stir in the rinsed quinoa and cook for 1-2 minutes to toast it lightly.
6. Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
7. Return the seared beef to the pan, and add the grated Parmesan cheese and chopped parsley. Stir well to combine and heat through for another 2-3 minutes.
8. Taste and adjust seasoning with additional salt and pepper if needed. Serve warm.

Nutrition

• Calories: 470
• Protein: 30 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 540 mg
• Cholesterol: 75 mg
• Total Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle health.
• Rich in vitamins and minerals from fresh vegetables.

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