This Healthy Ground Beef and Quinoa Skillet is a one-pan wonder that takes just 30 minutes to make and is packed with protein, veggies, and bold flavor. Perfect for busy weeknights when you need something quick but still wholesome and homemade!
Ground Beef and Quinoa Skillet
I make this one all the time when the fridge is looking a little bare and I need dinner on the table—fast. It’s a no-fuss recipe that always turns out tasty, even if you're new to cooking from scratch.
And if you love easy skillet dinners, check out my popular beef and cabbage or veggie-loaded taco pasta too.
Why It's Yummy
💖 Great for meal prep – Makes a perfect leftover lunch the next day!
💖 Hearty and healthy – Full of fiber, protein, and veggies that keep you satisfied.
💖 One pan, one mess – Less cleanup means more time to relax after dinner.
💖 Customizable – Easy to switch up the veggies or protein.
💖 Kid-approved – The flavors are simple but delicious, even for picky eaters.
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Ingredients
- Quinoa – Rinse it well before cooking. It adds a nutty flavor and fluffy texture that's packed with plant-based protein. Other tasty alternatives I love are: couscous or brown rice orzo.
- Ground beef – I use 85–90% lean. It’s flavorful but not too greasy.
- Garlic powder + onion powder – Quick, no-chop seasoning that goes right into the beef.
- Olive oil – A healthy fat that adds richness when sautéing the veggies.
- Garlic cloves – Fresh garlic brings the best flavor to the skillet.
- Broccoli florets – Chop small so they cook quickly and evenly.
- Carrots – I love using matchstick carrots to keep prep time short.
- Baby spinach – Feel free to sub it with kale or snap peas.
- Spring onions – Mild and fresh; perfect for a light onion flavor.
- Soy sauce – Adds umami and brings the whole dish together.
- Red pepper flakes – Optional, but gives it a little kick!
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Beef & Quinoa Skillet
- Cook the quinoa: Rinse and cook ½ cup of quinoa according to the package instructions. Once fluffy and tender, set it aside.
- Brown the beef: While the quinoa cooks, heat a large skillet over medium-high heat. Add the ground beef, garlic powder, and onion powder. Break it apart with a spatula and cook for about 5 minutes, until browned and no longer pink. Drain any extra fat and set the beef aside.
- Sauté the garlic and veggies: In the same skillet, heat the olive oil and add the minced garlic. Sauté for about 30 seconds until fragrant. Add the broccoli and carrots. Cook for 2 minutes, then pour in 3 tablespoons of water. Cover and steam for another 2 minutes, until the veggies are tender. Add another splash of water if it looks too dry.
- Combine everything: Add the cooked beef and quinoa back to the skillet. Stir in soy sauce, red pepper flakes, spinach, and chopped spring onions.
- Heat through: Let everything cook for 1–2 more minutes, just until the spinach wilts and the dish is heated through.
- Serve: Sprinkle with extra green onions if you like and serve warm.
Tips
- Use pre-chopped veggies – A great time-saver for busy weeknights.
- Swap in ground turkey or chicken – Just as tasty and a little leaner.
- Add more spice – Toss in extra red pepper flakes or hot sauce if you like heat.
- Don’t skip rinsing quinoa – It removes the bitter outer layer.
- Add frozen peas or corn – A budget-friendly way to bulk it up.
- Try coconut aminos – For a slightly sweeter, soy-free alternative.
- Top with a fried egg – Makes it extra satisfying!
- Make it cheesy – A sprinkle of shredded cheddar on top is delish.
- Toss in cooked beans – Black beans or chickpeas are great for extra protein.
- Double the batch – It reheats beautifully for lunch or dinner the next day.
What to Serve With Healthy Ground Beef and Quinoa Skillet
This skillet is a full meal on its own, but here are a few sides I love pairing it with:
- Side salad: Try it with my cabbage slaw or a fresh tomato salad.
- Roasted sweet potatoes: Perfect for stuffing with beef mix!
- Crusty bread or flatbread: Something to scoop or soak up the sauce.
- Light soup: Like a veggie broth or miso soup to start.
- Sliced avocado
Freezing And Storing Instructions
- To Store. Keep in an airtight container in the fridge for up to 4 days.
To Freeze. Store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
To Make Ahead. Cook quinoa and chop veggies the night before to save time.
To Reheat. Warm in a skillet with a splash of water or microwave for 1–2 minutes.
More Ground Beef Recipes
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Recipe Card
Ground Beef Quinoa Skillet With Vegetables
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INGREDIENTS
- ½ cup quinoa, uncooked
- 12 ounce ground beef
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon olive oil
- 3 teaspoon garlic cloves, minced
- 1 cup small broccoli florets
- 1 cup chopped carrots, matchsticks
- 1 cup baby spinach
- 2 green onions, chopped
- 2 tablespoon soy sauce, or coconut aminos
- ¼ teaspoon red pepper flakes
INSTRUCTIONS
- Cook the quinoa: Rinse and cook ½ cup of quinoa according to the package instructions. Once fluffy and tender, set it aside.½ cup quinoa
- Brown the beef: While the quinoa cooks, heat a large skillet over medium-high heat. Add the ground beef, garlic powder, and onion powder. Break it apart with a spatula and cook for about 5 minutes, until browned and no longer pink. Drain any extra fat and set the beef aside.12 ounce ground beef, 1 teaspoon garlic powder, ½ teaspoon onion powder
- Sauté the garlic and veggies: In the same skillet, heat the olive oil and add the minced garlic. Sauté for about 30 seconds until fragrant. Add the broccoli and carrots. Cook for 2 minutes, then pour in 3 tablespoons of water. Cover and steam for another 2 minutes, until the veggies are tender. Add another splash of water if it looks too dry.1 tablespoon olive oil, 3 teaspoon garlic cloves, 1 cup small broccoli florets, 1 cup chopped carrots
- Combine everything: Add the cooked beef and quinoa back to the skillet. Stir in soy sauce, red pepper flakes, spinach, and chopped spring onions.1 cup baby spinach, 2 green onions, ¼ teaspoon red pepper flakes, 2 tablespoon soy sauce
- Heat through: Let everything cook for 1–2 more minutes, just until the spinach wilts and the dish is heated through.
- Serve: Sprinkle with extra green onions if you like and serve warm.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
This recipe is adapted from Andianne.
FAQs
YES! Just make sure it’s fully cooked before adding it to the skillet.
I prefer 85–90% lean for great flavor with less grease.
YES! You can prep everything and even cook it ahead. It reheats great.
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