Protein Swap | Teriyaki-Glazed Ground Beef Quinoa Bowls
with Mushrooms, Edamame & Sweet Chili Mayo
Cooking time
20 minutes
Servings
2/4
Calories
1080 /serving
Ready in 20 minutes, these hearty bowls nod to Japan with teriyaki glaze, ginger and nibbly edamame beans. Each serving is lined with nutritious quinoa, loaded with ground beef, softly browned mushrooms, and a dollop of punchy mayo.
We will send you:
- 250g Canadian-raised lean ground beef
- 225g Mushrooms
- 1 Head of lettuce
- 20g Ginger
- 30ml Sweet chili sauce
- 95g Red & white quinoa
- 60ml Mayonnaise
- 150g Edamame (or green peas)
- 30ml Apple cider vinegar
- 60ml Teriyaki glaze
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, sunflower oil, paprika oleoresin, ginger, black pepper)
Contains: Eggs, Sesame, Soy, Sulphites, Wheat
You will need:
Medium pan
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Strainer
Total Fat
71 g
Saturated Fat
12 g
Sodium
1710 mg
Total Carb
69 g
Sugars
24 g
Protein
45 g
Fibre
10 g
Preparation
Cook the quinoa
Peel and mince the ginger. Using a strainer, rinse the quinoa. In a medium pot, heat a drizzle of oil on medium-high. Add ½ the ginger and ⅓ of the spices. Sauté, 30 sec. to 1 min., until fragrant. Add the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until tender. Fluff the quinoa.
Mise en place
Meanwhile, quarter the mushrooms. Roughly chop the lettuce. In a small bowl, combine the mayo, ½ the chili sauce, a splash of the vinegar, ½ the remaining spices and 1 tsp water (double for 4 portions). In a second small bowl, make the vinaigrette by combining the remaining vinegar and chili sauce, 2 tbsp oil (double for 4 portions) and S&P.
Cook & glaze the beef
In a medium pan, heat a drizzle of oil on medium-high. Add the beef* and remaining ginger; season with S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through. Add the teriyaki glaze and ¼ cup water (double for 4 portions). Cook, stirring often, 2 to 3 min., until the beef is coated. Transfer to a bowl. Wipe out and reserve the pan.
Sauté the vegetables
In the same pan, heat a drizzle of oil on medium-high. Add the mushrooms and remaining spices. Sauté, 3 to 5 min., until beginning to brown. Add the edamame and sauté, 1 to 2 min., until warmed through.
Make the salad
In a large bowl, combine the lettuce, vegetables and vinaigrette.
Plate your dish
Divide the quinoa between your bowls. Top with the beef and a spoonful of the salad. Drizzle with the chili mayo. Serve the remaining salad on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
