Eosinophilic Esophagitis Friendly Mediterranean Beef Bowls with Turmeric Quinoa
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Learn more →Ingredients
4 servings
For the turmeric quinoa
- 1 cup quinoa, rinsed
- 2 cups low-sodium chicken broth
- ½ tsp ground turmeric
- ¼ tsp salt
For the roasted vegetables
- 1 medium zucchini, cut into ½-inch half-moons
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 cup cherry tomatoes
- 2 tbsp extra virgin olive oil
- ½ tsp ground cumin
- ¼ tsp salt
- ¼ tsp black pepper
For the spiced beef
- 1 lb ground beef (85% lean)
- 1 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- ½ tsp ground cinnamon
- ¼ tsp cayenne pepper (optional)
- ½ tsp salt
For the lemon-herb tahini drizzle
- 3 tbsp tahini
- 2 tbsp fresh lemon juice
- 2 tbsp water
- 1 tbsp extra virgin olive oil
- 1 small clove garlic, finely grated
- 2 tbsp fresh parsley, finely chopped
- ¼ tsp salt
For serving
- ½ cup cucumber, diced
- ¼ cup kalamata olives, pitted and halved
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Toss the zucchini, red bell pepper, and cherry tomatoes on a rimmed baking sheet with 2 tbsp olive oil, cumin, salt, and black pepper until evenly coated. Spread in a single layer and roast for 20–25 minutes, until the edges are lightly charred and the tomatoes have burst.
- 2
While the vegetables roast, combine the quinoa, chicken broth, turmeric, and salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a low simmer, cover, and cook for 15 minutes, until the liquid is fully absorbed and the quinoa tails have unfurled. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
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