Beef and Mushroom Skillet with Quinoa: Quick, Easy, and Meal-Prep Friendly
As someone who loves creating flavorful dishes without garlic (hello, sensitivity!), this Beef and Mushroom Skillet with Quinoa has become a staple in my kitchen. It’s quick to prepare, packed with protein, and uses wholesome, nutrient-dense ingredients. Plus, it’s incredibly versatile—you can enjoy it as a fresh, comforting dinner or portion it out for meal prep to keep you fueled throughout the week.
This skillet dish is all about balance. The lean ground beef provides high-quality protein, mushrooms add a hearty texture and nutrients, and quinoa brings complex carbs and a boost of plant-based protein. It’s a complete meal that’s simple, satisfying, and perfect for busy days when you want a wholesome dinner on the table in under 30 minutes.
Ingredients (Serves 4)
- 1 lb lean ground beef (90% lean or higher): High-protein and lower in fat to keep things light.
- 8 oz mushrooms (button, cremini, or baby bella), sliced: Nutrient-dense and low in calories, mushrooms are rich in antioxidants and B vitamins.
- 1 tbsp olive oil or avocado oil: A source of heart-healthy fats.
- 2 tbsp low-sodium soy sauce: Adds savory umami flavor while keeping sodium in check.
- 1 tsp Worcestershire sauce: For depth of flavor without garlic.
- 1 tsp dried thyme or rosemary: Aromatic herbs that complement the beef and mushrooms beautifully.
- Salt and pepper to taste.
- 2 cups cooked quinoa (about 1 cup uncooked): A complete protein and excellent source of complex carbs.
- Optional Garnish: Fresh parsley or chives for a pop of color and freshness.
Instructions
1. Cook the Quinoa
- Rinse 1 cup of quinoa under cold water to remove any bitterness.
- Combine with 2 cups of water in a pot, bring to a boil, reduce the heat, cover, and simmer for 15 minutes. Fluff with a fork and set aside.
2. Cook the Beef
- Heat a large skillet over medium-high heat.
- Add the ground beef and cook until browned, breaking it apart with a spatula (about 5-7 minutes).
- Drain excess fat if necessary and set the beef aside.
3. Sauté the Mushrooms
- In the same skillet, add 1 tablespoon of olive oil.
- Toss in the sliced mushrooms and sauté for 5-6 minutes until tender and lightly browned.
4. Combine and Season
- Return the cooked beef to the skillet with the mushrooms.
- Add soy sauce, Worcestershire sauce, thyme (or rosemary), salt, and pepper.
- Stir well and let it cook for another 2-3 minutes to allow the flavors to meld together.
5. Serve
- Plate 1/2 cup of cooked quinoa per serving and top with the beef and mushroom mixture.
- Garnish with parsley or chives if desired.
Macros per Serving (Including Quinoa)
- Calories: 385
- Protein: 34g
- Carbs: 25g
- Fat: 14g
Serving Suggestions
- Lower-Carb Option: Swap quinoa for cauliflower rice or reduce the quinoa portion to 1/4 cup.
- Higher Fat Option: Add sliced avocado or sprinkle some shredded cheese on top for a creamy, rich twist.
- Vegetable Boost: Toss in spinach, kale, or zucchini to up your veggie intake.
Why I Love This Recipe
What I adore most about this dish is how adaptable it is. Whether you’re feeding a family, cooking for one, or prepping meals for the week, this recipe delivers every time. It reheats beautifully, so it’s perfect for meal prep, and the quinoa provides sustained energy to keep you going.
Did you know? Quinoa is one of the few plant-based foods that contains all nine essential amino acids, making it a complete protein. Combined with lean beef and mushrooms, this meal is a powerhouse of nutrients that support muscle recovery, energy, and overall health.
So, if you’re looking for a quick dinner idea that doesn’t skimp on flavor or nutrition, give this beef and mushroom skillet a try. It’s a savory, satisfying dish that proves healthy eating doesn’t have to be boring—or complicated.
