Savory Ground Beef and Seasonal Vegetable Skillet with Herb-Infused Quinoa

Start by rinsing 1 cup of quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of vegetable broth and bring it to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover, and let it simmer for 15 minutes or until the liquid is absorbed.

While the quinoa cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 pound of ground beef to the skillet, breaking it apart with a spatula, and cook until browned, about 5-7 minutes.

Season the beef with 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of smoked paprika for added depth of flavor.

Next, chop 1 cup of fresh zucchini and 1 cup of cherry tomatoes in half, then add them to the skillet with the beef.

Stir in 1 cup of fresh spinach and cook for an additional 5 minutes until the vegetables are tender. In a small bowl, whisk together the juice of 1 lemon, 2 tablespoons of chopped fresh parsley, and 1 tablespoon of olive oil to create a zesty dressing.

Once the quinoa is cooked, fluff it with a fork and stir it into the skillet with the beef and vegetables.

Drizzle the lemon-herb dressing over the mixture and toss everything together until well combined. Serve the dish warm, garnished with additional parsley if desired, and enjoy your vibrant, seasonal meal!