Mold Detox Friendly Mediterranean Beef Bowls with Turmeric Quinoa

Total time55 min

Prep time20 min

Cook time35 min

Mold Detox Friendly Mediterranean Beef Bowls with Turmeric Quinoa

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Ingredients

4 servings

For the turmeric quinoa

1 cup quinoa, rinsed
2 cups low-sodium chicken broth
Pacific Foods Organic Free Range Chicken Broth Butcher's Organic Chicken Bone Broth Wegmans Organic Chicken Bone Broth Trader Joe's Organic Free Range Chicken Broth 32 Fl Oz Bell & Evans Air Chilled Organic Chicken Bone Broth
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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
Ingredient note
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.

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
Ingredient note
Dried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
½ tsp ground turmeric
½ tsp ground cinnamon
¼ tsp cayenne pepper (optional)
Ingredient note
Dried cayenne pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid cayenne pepper, please tap it and change its rating to Red.
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
Omit this
This ingredient likely doesn’t work for the diet.
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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