Eliminating gluten and dairy has been pretty simple, with a little planning. Yesterday I went to the farmers’ market and picked up plenty of things to have lunches and dinner taken care of next week. What I didn’t consider was today’s lunch, which I realized while sitting mid-sermon at church. I knew we had one leftover hamburger patty from last night’s dinner as well as an extra bunch of kale for chips. Split between two people, that didn’t seem like much of a meal.
Once we were home I really got to thinking. I knew I had to have enough bits and pieces to make delicious, and filling lunch… and I did.
I sauteed some garlic, onion, and mushrooms in a bit of olive oil with salt and pepper. Once the onions softened, I chopped up the hamburger patty and added that to the mix. In a separate pot, I cooked a bit of quinoa with seasoned salt and olive oil. I also made a small amount of kale chips–seasoned with olive oil cooking spray, red wine vinegar, and salt.
The result? A fantastic, beefy, quinoa bowl with staying power! It was a great lunch, easy to make, and best of all… Pal approved.
Beefy Quinoa Bowl (Serves 2):
2 cups kale, stems removed
red wine vinegar
1/2 cup quinoa, dry
1 cup water
1 tablespoon olive oil, divided
1/2 sweet onion, chopped
5 white mushrooms, sliced
1 clove garlic, chopped
1/3 lb ground sirloin (mine was seasoned with Worchestershire, Applewood dry rub, salt, and pepper)
Preheat oven to 400. Place kale in a glass baking dish and season with olive oil cooking spray, red wine vinegar, and salt. Cook approximately 20 minutes, or until crisp
Boil water, add quinoa and 1/2 tbsp olive oil. Let cook until water is absorbed, approximately 20 minutes.
Warm remaining 1/2 tbsp olive oil in a skillet on medium heat. Add garlic, onion, and mushroom. Season with salt and pepper to taste. Once onion is soft add ground beef and cook until browned.
Split all ingredients between two bowls and stir to combine.