Project Description

Beef veggie stirfry with quinoa

A very quick and easy meal that can also make nice lunch leftovers.

Course Main Course
Keyword dairy free, glutenfree
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 people


  • 800 g organic beef, minced
  • 1 onion chopped
  • 3 tbsp sesame oil
  • 2 stalks celery finely chopped
  • 1 small capsicum finely chopped
  • 1 cob corn cut from the cob
  • 4 cloves garlic minced
  • 3 tsp fresh ginger minced or grated
  • 3 tbsp soy sauce or tamari
  • 1 tsp Himalayan salt
  • 1 tsp cracked pepper
  • 1-2 tsp fresh chili to taste
  • 1 cup shallots chopped
  • 1 bunch fresh spinach leaves roughly chopped
  • 2 cups quinoa
  • 4 cups water or bone broth or veggie stock
  • 1 tsp oil to cook with quinoa


  1. Stir-fry onion and minced beef with half of the sesame oil until beef is browning

  2. Add garlic and celery, cook for a couple of minutes

  3. Mix the rest of the sesame oil, capsicum, corn, salt and pepper and stir through

  4. Next add the soy sauce, spinach, shallots and chilli to taste

  5. For the Quinoa.

    In a separate saucepan, Boil the water with 1 tsp oil or heat the bone broth/veggie stock for the quinoa.

    Once boiled, add the two cups of quinoa. 

    Stir regularly until the grains are soft (about 10 mins)