Ingredients

• 160 g lean ground beef (5–10% fat) — crumbled
• 180 g cooked quinoa — fluffed
• 120 g canned white beans — drained and rinsed
• 120 g zucchini — finely diced
• 40 g baby spinach — roughly chopped
• 10 g extra virgin olive oil — none
• 1.5 g dried oregano — crushed
• 1 g dried thyme — crushed
• 120 ml low-sodium vegetable broth — warmed if desired
• 2 g salt — to taste optional

Instructions

1. Heat a non-stick skillet over medium heat and add the olive oil.
2. Add the crumbled lean ground beef and cook for 4–5 minutes, breaking it up with a spoon, until just browned and no longer pink.
3. Stir in the finely diced zucchini, oregano and thyme, and cook for 3–4 minutes until the zucchini softens, adding a splash of broth if the pan looks dry.
4. Add the cooked quinoa and rinsed white beans to the skillet, pour in the remaining vegetable broth, and gently fold everything together.
5. Simmer on low heat for 3–4 minutes, stirring occasionally, until the liquid is mostly absorbed and the mixture is soft and cohesive.
6. Fold in the chopped baby spinach, cook for 1–2 minutes just until wilted, then taste and season lightly with salt if needed.
7. Divide into two small bowls and let sit for 2–3 minutes to cool slightly before eating, which can help if you are sensitive to stronger food smells.