Submitted by: Ozlem Salihoglu
Prep Time: 15 Minutes
Cook Time: 30 Minutes
We have really crazy work schedules, and I always cook over the weekend in BIG amounts and 3-4 different dishes, so that we can eat it throughout the week for lunch at work and dinner, in different combinations. We generally eat this dish in 10-12 servings.
In a non-stick deep pot, melt the coconut oil, and add diced onions and saute them for 5 minutes, then add the tomatoes and sea salt and crushed pepper and continue to saute until onions, tomatoes, pepper, and salt mingle with each other. Then add the organic beef and continue to cook in the mixture for another 5-10 minutes or until the meat is not too pink anymore. (Sometimes I add black pepper, too) At this point, I put some water in the kettle and let it boil on the side. Then add the first cup of quinoa (washed) into the pot and mix with the existing ingredients, once all mixed, add the second cup and continue mix. Then the last cup, at this point your water must have been boiled already. Add boiling water until you could barely see it at the quinoa level in the pot. Close the lid at medium heat, continue to cook for 10-15 minutes or until all the quinoa is soft/cooked.
Sometimes right before I serve (5-10 minutes before), I add chopped organic fresh scallions or fresh basil on top of the quinoa as garnish but this is not a must, just as desired. You can adjust salt, pepper, coconut oil or other spices as desired. I, for example, like spicier food....
The best part of this dish is when you take it to work for lunch and heat it up, you can smell the coconut oil and quinoa combo as if it is newly made, and it smells like you're having a "baked food," while you are eating healthy stuff. Enjoy, and let me know if you do variations of this!