Lean ground beef (93% lean): 85g (3 oz), Uncooked quinoa: 25g (yields ~75g cooked), Cherry tomatoes: 75g (1/2 cup, halved), Cucumber: 50g (1/2 cup, diced), Red onion: 25g (1/4 cup, diced), Kalamata olives: 15g (5-6, pitted and sliced), Feta cheese: 15g (1 tbsp, crumbled), Fresh parsley: 5g (1 tbsp, chopped), Lemon juice: 5ml (1 tsp), Olive oil: 5ml (1 tsp), Garlic: 3g (1 clove, minced), Dried oregano: 1g (1/4 tsp), Salt and black pepper: to taste.
Cook 25g uncooked quinoa in 150ml water (or as per package instructions), then set aside. 2. In a non-stick skillet, heat 5ml olive oil over medium-high heat. Add 3g minced garlic and 85g lean ground beef, cooking until browned and crumbled (around 5–6 minutes). Season with 1g dried oregano, and add salt and black pepper to taste. Stir to combine, then remove from heat. 3. In a bowl, combine 75g halved cherry tomatoes, 50g diced cucumber, 25g diced red onion, 15g sliced Kalamata olives, and 15g crumbled feta cheese. 4. To assemble, layer the cooked quinoa, top with the beef mixture, and add the vegetable-feta mix. Drizzle with 5ml lemon juice and sprinkle with 5g chopped parsley. Serve warm.
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