by Bailey Zygutis, Nutritionist, Vitruvian Fitness
This savory dish packed with high quality and muscle-building protein has a long history.
In the 10th century, Persian scholar Avicenna, who wrote about medical sciences, seems to have recorded the first recipe for pilaf. He is referred to as the “father” of pilaf.
- 16 oz Ground beef
- 1 cup Tricolor quinoa
- 2 tbs Coconut oil
- 4 Baby Bella mushrooms
- 2 Red tomatoes
- ½ Red Onion
- 1 sm Sweet pepper (Orange)
- 2 tsp Black pepper
- 2 tsp Garlic powder
- 1 tbs White vinegar
- 1 tbs Liquid aminos
- 1 cup Water
- Pink salt, to taste
- In large saucepan, melt coconut oil.
- Dice onion and add to pan. Chop peppers; gut and dice tomatoes; and add to pan with sliced mushrooms, pink salt.
- Let veggies soften (8-10 minutes) while stirring occasionally, drizzling in liquid aminos and white vinegar to deglaze pan.
- Stir in quinoa then add ground beef with garlic powder and pepper. Brown beef, then add water.
- Let it all simmer 12-15 minutes, or until all water is absorbed.
Serves 3 | Prep Time 45 mins
Food for Thought
Proteins are the building blocks of muscles, skin, organs and hormones. A diet high in protein helps improves recovery, aids in growth and is great for both men and women’s health!