It’s National Nutrition Month and it’s time to kick up the flavor with this 30 minute meal! The star of the show is shishito peppers and did you know that 1 in 10 are spicy? So while the dish has some subtle heat, it’s very approachable!
INGREDIENTS
1 c. Quinoa, dry
2 Tbsp. Olive Oil
1 Bag Shishito Peppers
1 lb. Ground Beef
4 cloves Garlic
1 inch Ginger
3 Tbsp. Low Sodium Soy Sauce
3 Tbsp Yuzu Sauce
1 bag Frozen Cauliflower Rice, thawed
Salt and pepper to taste
Optional garnish green onion
DIRECTIONS
- Cook the quinoa in a small pot according to package directions (about 20-25 minutes)
- In a large pan add oil and get hot
- Add in the shishito peppers and toss them quickly in the oil and let them blister on each side for about 3 minutes
- Remove them from the pan onto a cutting board and let cool
- In the same pan, add in the ground beef and brown
- Mince the ginger and garlic until almost paste like and add into the ground beef
- Add in salt, pepper, soy sauce, yuzu sauce and combine
- Mix the cauliflower rice in with the quinoa
- Roughly chop the peppers
- To serve plate up the quinoa mixture at the bottom, followed by the ground beef, then shishito peppers and garnish with green onion as desired
NUTRITION
Serves 4
Calories 477
Protein 33g
Carbohydrates 45g
Fiber 6g
Sugar 8g
Fat 18g
Cholesterol 65mg
Sodium 603mg