![Picture](/uploads/2/7/3/9/27394651/6230528.jpg?300)
This recipe was born out of my complete and utter BOREDOM with eating chicken. I have been eating chicken at nearly every lunch and dinner meal for the past month, at least, and I decided it was time to change up my meal prep this week. I knew I had a pound of ground beef sitting in the freezer, but despite my Pinterest perusing, I couldn't find a meal that looked good enough to me. I began looking through the freezer and pantry for inspiration and just started pulling out whatever sounded good. The result was delicious! I used a combo of seasoned ground beef, mixed veggies, and quinoa to make this tasty dish. Since it's a hash, you could throw in whatever is to your liking! I used frozen mixed veggies that contained corn, carrots, peas, and green beans; if you would rather omit the "oddball" vegetables, just use corn and add a can of drained and rinsed black beans. Additionally, I thought the quinoa could have been increased a little from 1 cup (cooked) to 1.5 cups - if you aren't a huge fan of quinoa, leave the amount the same or omit it altogether. Just remember before you start adding or taking away, to keep in mind that when you cook quinoa, it is a 1:2 ratio of quinoa to cooking liquid. It will also double in volume once cooked (e.g. 1/2 c dry becomes 1 c cooked). Regardless of what you choose to change or keep the same, it will be delicious scooped onto some clean tortilla chips or inside a wrap!
Clean Eating Taco Hash
Makes 3-4 Servings
Ingredients:
1 lb lean ground beef, preferrably grass-fed
1 tbsp (roughly) of your favorite taco seasoning
1/2 c dry quinoa, rinsed and drained
1 c chicken broth or stock (can also use water)
1-1/2 c mixed frozen vegetables
1 med. sized shallot or half of a small onion, small dice
1 clove garlic, minced
1 15oz can fire roasted tomatoes
1/2 c approx. of your favorite salsa
salt and pepper, to taste throughout
Directions:
Thoroughly rinse your dry quinoa in a fine mesh strainer, then add to a small saucepan with the chicken broth/stock or water (the broth will give it much more flavor) and a sprinkle of salt and pepper. Bring to a boil, then reduce heat to med-low and cover. Cook for about 12-15 minutes, until all the liquid has been absorbed. Set aside.
While quinoa is cooking, brown 1 lb ground beef with a sprinkle of salt and pepper (can adjust later) over medium heat. Drain fat from pan, making sure to reserve a couple of teaspoons. Add taco seasoning and stir to coat, then remove the cooked meat from the pan and set aside. Add reserved fat back to the pan with the diced shallots or onion and cook until translucent. Add garlic and cook 30 seconds - 1 minute, just until the rawness has been cooked out, but before it starts to brown. Lower the heat to med-low and add frozen vegetables. Cook until vegetables are warmed through, and add salt and pepper to taste.
Add meat back to the pan along with the cooked quinoa. Stir to combine and adjust your seasonings as needed. Add the can of tomatoes and salsa and stir to combine, adjust amount of salsa if desired. Serve with tortilla chips or fold in a wrap with desired toppings.
Clean Eating Taco Hash
Makes 3-4 Servings
Ingredients:
1 lb lean ground beef, preferrably grass-fed
1 tbsp (roughly) of your favorite taco seasoning
1/2 c dry quinoa, rinsed and drained
1 c chicken broth or stock (can also use water)
1-1/2 c mixed frozen vegetables
1 med. sized shallot or half of a small onion, small dice
1 clove garlic, minced
1 15oz can fire roasted tomatoes
1/2 c approx. of your favorite salsa
salt and pepper, to taste throughout
Directions:
Thoroughly rinse your dry quinoa in a fine mesh strainer, then add to a small saucepan with the chicken broth/stock or water (the broth will give it much more flavor) and a sprinkle of salt and pepper. Bring to a boil, then reduce heat to med-low and cover. Cook for about 12-15 minutes, until all the liquid has been absorbed. Set aside.
While quinoa is cooking, brown 1 lb ground beef with a sprinkle of salt and pepper (can adjust later) over medium heat. Drain fat from pan, making sure to reserve a couple of teaspoons. Add taco seasoning and stir to coat, then remove the cooked meat from the pan and set aside. Add reserved fat back to the pan with the diced shallots or onion and cook until translucent. Add garlic and cook 30 seconds - 1 minute, just until the rawness has been cooked out, but before it starts to brown. Lower the heat to med-low and add frozen vegetables. Cook until vegetables are warmed through, and add salt and pepper to taste.
Add meat back to the pan along with the cooked quinoa. Stir to combine and adjust your seasonings as needed. Add the can of tomatoes and salsa and stir to combine, adjust amount of salsa if desired. Serve with tortilla chips or fold in a wrap with desired toppings.