There’s something deeply satisfying about tossing fresh veggies, protein, and grains into one skillet and ending up with a wholesome, flavorful meal.

This quinoa beef skillet has become one of my go-tos when I want something quick, nourishing, and comforting—without sacrificing taste.

Why You’ll Love This Recipe

One-pan wonder – less mess, more flavor

Ready in under 30 minutes – weeknight perfection

Nutritious and satisfying – high in protein and fiber

Flexible veggies – swap in whatever you’ve got

Great for meal prep – reheats like a dream

Naturally gluten-free – thanks to tamari and quinoa

What You’ll Need (Ingredient Highlights)

Ground beef – Lean and flavorful, the perfect protein base

Quinoa – A nutrient-packed grain that adds great texture

Broccoli & carrots – Crunchy, colorful, and full of fiber

Garlic & tamari – The savory, umami-rich flavor boosters

Cilantro & spinach – Add brightness and leafy green power

Olive oil – For sautéing everything to golden perfection

Crushed red pepper (optional) – A hint of heat if you like spice!

Pro Tips Before You Start

Pre-cook your quinoa ahead of time to make this recipe extra fast.

Chop all your veggies before you start cooking for a smooth process.

Want it saucier? Add an extra splash of tamari or a squeeze of lime.

Use a large non-stick skillet to avoid sticking and ensure even cooking.

Don’t skip the cilantro—it adds a fresh, citrusy finish!

How to Make This Quinoa Beef Skillet

Step 1: Brown the Beef

In a large non-stick skillet, cook the ground beef over medium to medium-high heat until mostly done.

Use a lid if needed.

Step 2: Add Aromatics

Add olive oil, minced garlic, and (if using) crushed red pepper.

Sauté until fragrant.

Step 3: Cook the Veggies

Stir in chopped broccoli and cook for 2–3 minutes until slightly tender.

Step 4: Add the Base

Add tamari sauce, then stir in chopped carrots, spring onions, and the cooked quinoa.

Step 5: Adjust and Combine

Taste and adjust for salt or add more tamari if desired.

Stir and cook for a few more minutes.

Step 6: Finish with Greens

Stir in chopped cilantro and spinach (if using), then turn off the heat.

Step 7: Serve It Up

Plate the dish while it’s hot and enjoy a vibrant, hearty skillet meal!

What to Serve It With

A side of cucumber salad or pickled veggies

Drizzle with sesame oil or sriracha for extra kick

Top with a fried or poached egg for extra protein

Serve with a wedge of lime for brightness

Variations / Substitutions

Ground turkey or chicken instead of beef

Tamari → soy sauce if gluten isn’t a concern

Quinoa → cooked brown rice or couscous

Add zucchini, bell pepper, or mushrooms for more veggies

Skip cilantro if not your thing—try parsley instead

Storage & Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat on the stovetop or microwave until warmed through.

You can also freeze this for up to 2 months—thaw overnight before reheating.

FAQs

Can I make this with leftover cooked beef?
Yes! Just skip the browning step and add it when cooking the quinoa and veggies.

Is this quinoa beef skillet gluten-free?
Yes, as long as you use tamari and not regular soy sauce.

Can I use frozen broccoli?
Absolutely. Just thaw it first and reduce cook time slightly.

What’s the best way to cook quinoa?
Use a 2:1 ratio of water to quinoa, simmer until fluffy, then let steam for 5 minutes.

How spicy is the dish with red pepper flakes?
Mild to medium. You can leave it out or increase for extra heat.

Can I meal prep this?
Yes, it keeps really well and reheats perfectly for lunches all week.

Do I have to use spinach?
Nope! It’s optional—but it adds a nice nutritional boost and color.

Final Thoughts

This quinoa beef skillet proves that fast meals can still feel special.

It’s hearty without being heavy, flexible without feeling fussy, and endlessly delicious with that punchy tamari-garlic flavor.

Whether I make it for dinner or meal prep, it always satisfies—and I know you’ll love it too.

The Boat Shed Kitchen