PCOS Friendly Mediterranean Beef Bowls with Turmeric Quinoa

Total time55 min

Prep time20 min

Cook time35 min

PCOS Friendly Mediterranean Beef Bowls with Turmeric Quinoa

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the turmeric quinoa

1 cup quinoa, rinsed
RiceSelect TriColor Quinoa In Jar - 22 Oz Natures Earthly Choice Organic Quinoa Premium - 12 Oz Bob's Red Mill Organic Whole Grain Gluten Free Quinoa - 26 Oz Bob's Red Mill Organic Tri Color Quinoa Grain - 13 Oz truRoots Certified USDA Organic Non GMO Project Verified Organic Quinoa - 12 Oz
See all
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)
Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!