Gluten-Free Giniling with Quinoa

Ingredients

• 1 lb Ground beef
• 1 cup Quinoa
• 1 can (14.5 oz) Diced tomatoes
• 1 medium Potatoes
• 1 medium Carrots
• 1/2 cup Peas
• 1 medium Onion
• 3 cloves Garlic
• 2 tbsp Coconut aminos
• 1 tbsp Olive oil
• 2 cups Water
• to taste Salt and pepper

Instructions

1. 1Measure the 1 cup of quinoa into a medium saucepan. Add the 2 cups of water and a pinch of salt. Bring to a boil over high heat, then reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy. Remove from heat and let it sit, covered, for 5 minutes.
2. 2While the quinoa cooks, prepare the vegetables. Peel and cut the 1 medium potato into 1/2-inch cubes. Peel and cut the 1 medium carrot into 1/2-inch cubes. Peel and finely chop the 1 medium onion. Mince the 3 cloves of garlic.
3. 3Heat the 1 tablespoon of olive oil in a large skillet or pot over medium-high heat (400°F / 200°C). Add the chopped onion and cook for 3-4 minutes, until it begins to soften and become translucent.
4. 4Add the minced garlic to the skillet and cook for 1 minute more, until fragrant. Be careful not to burn the garlic.
5. 5Add the 1 lb of ground beef to the skillet. Break it up with a spoon and cook, stirring occasionally, for 7-10 minutes, until it is browned all over. Drain off any excess fat.
6. 6Stir in the 1 can (14.5 oz) of diced tomatoes (undrained), the cubed potato, the cubed carrot, and the 1/2 cup of peas. Mix everything together well.
7. 7Pour in the 2 tablespoons of coconut aminos and bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes, or until the potatoes and carrots are tender when pierced with a fork.
8. 8Remove the skillet from the heat. Season the giniling with salt and pepper to your preference. Stir to combine.
9. 9Serve the gluten-free giniling hot over the cooked 1 cup of quinoa.

Substitutions

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