I love Indian food. The way the spices come together ignites every tastebud. This dish is a fun and tasty twist on regular tacos. And no one would guess that there’s quinoa hidden in there! Superfood boost for the win!
- ½ cup dry white quinoa
- 1 cup water
- 2 T vegetable oil
- 1 medium yellow onion diced
- 1 lb 90% lean ground beef
- 1 T salt
- 1 T powdered ginger
- 1 T garlic powder
- 1 T cumin
- 1 T ground coriander
- 1 T garam masala
- 1 tsp black pepper
- 1 tsp turmeric
- ¼ tsp cinnamon
- 1 pinch cayenne more to taste
- 1 14.5 ounce can petite diced tomatoes undrained
- 1 cup peas
- Optional: avocado, tomatoes, and yogurt or sour cream for topping
Add the water and quinoa to a small pot. Cover and bring to a simmer. Turn heat to low and simmer 12-15 minutes until cooked through.
In a separate larger pot, heat the oil over medium high heat. Add the beef and onions. Cook 2-3 minutes until the beef is starting to brown. It doesn't need to be cooked through.
While the quinoa and beef are cooking measure out your salt and spices.
Add the spices and canned tomatoes to the beef and onions. Simmer 3-5 minutes.
Add the cooked quinoa and peas. Let cook 1 minute until the peas are warmed.
Serve over white rice, with fresh naan, or with tortillas.
If you’ve never tried Indian food this is a great intro recipe. The spices are accessible; you can find most of them at your local grocery store.
This recipe is inspired by an Indian dish called keema, which is made with ground lamb. I used ground beef and served it with avocado, tomato, and sour cream. It was amazing!
Who would think that all these healthy ingredients could become such a delicious meal? I’m seriously craving these tacos right now. And we’ve eaten them a lot recently since I’ve been working on the recipe.
I have to admit something. Even though the recipe calls for a can of diced tomatoes I subbed in crushed tomatoes because I was out of diced. Phew… I’m glad I could get that off my chest.
This dish comes together so fast. Just sauté some lean ground beef and onions in oil. Then add the magical spice mixture, quinoa, and tomatoes and let the magic happen! Stirring in some peas right at the end adds little pops of different flavor throughout the dish.
You could serve this over white rice, with fresh naan, or with tortillas. One night we ate it with corn tortillas that I sprayed with cooking spray and heated in a skillet. It is amazing how a tiny bit of oil brings out the flavor in corn tortillas. When I was a kid we always ate our tortillas (flour and corn) deep fried. I was pretty surprised to learn the rest of the world doesn’t do that. I can’t recommend it health-wise, but if you’ve never tasted a deep fried flour tortilla you are missing out.
If you serve these with naan do yourself a favor and serve it with hot naan brushed with butter and sprinkled with garlic and herbs. If you buy pre-made naan, you can warm it in a dry pan for optimal eating bliss.