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.
