Ingredients:

  • 450g (1 lb) ground beef (85/15)
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 0.5 tsp ground cinnamon
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 245g (1 cup) full fat Greek yogurt
  • 125g (0.5 cup) English cucumber, grated and squeezed dry
  • 2 tbsp fresh dill, finely chopped
  • 1 tbsp fresh mint, chiffonade
  • 1 tbsp lemon juice, freshly squeezed
  • 1 clove garlic, grated into a paste
  • 2 cups cooked quinoa
  • 1 cup cherry tomatoes, halved
  • 0.5 cup pickled red onions
  • 0.25 cup crumbled feta cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Grate 125g of English cucumber and squeeze it in a clean kitchen towel until no more liquid drips out.
  2. Combine the squeezed cucumber, 245g Greek yogurt, 2 tbsp dill, 1 tbsp mint, 1 tbsp lemon juice, and 1 grated garlic clove in a small bowl.
  3. Place the herbed yogurt sauce in the fridge.
  4. Heat a large skillet over medium high heat and add 450g ground beef, breaking it into large chunks.
  5. Let the beef sit for 3 minutes until a deep brown crust forms on the bottom.
  6. Add 2 cloves minced garlic, 1 tsp cumin, 1 tsp coriander, 0.5 tsp cinnamon, 1 tsp smoked paprika, salt, and pepper.
  7. Stir the beef frequently for another 5-7 minutes until the beef is fully cooked and the spices are fragrant.
  8. Portion 2 cups of cooked quinoa into four bowls.
  9. Top each with the spiced beef, 1 cup halved cherry tomatoes, 0.5 cup pickled red onions, and 0.25 cup crumbled feta.
  10. Dollop a generous amount of herbed yogurt sauce over the top and garnish with fresh parsley.