Lean ground beef (93% lean): 85g (3 oz), Quinoa (cooked): 75g (1/3 cup), 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: 1g (pinch), Black pepper: 1g (1/4 tsp)
1. Heat a non-stick skillet over medium heat. 2. Add 85g lean ground beef, 3g minced garlic, 1g dried oregano, a pinch of salt, and 1g black pepper. Cook, breaking up the meat, until browned and cooked through, about 5-6 minutes. 3. In a bowl, combine 75g cooked quinoa, 75g halved cherry tomatoes, 50g diced cucumber, 25g diced red onion, and 15g sliced olives. 4. Top with the cooked beef. 5. Drizzle with 5ml olive oil and 5ml lemon juice. 6. Sprinkle with 15g crumbled feta cheese and 5g chopped parsley. Serve immediately.
