Ingredients

• 120 g quinoa — rinsed
• 200 g lean ground beef — crumbled
• 60 g baby spinach — roughly chopped
• 25 g white miso paste — mixed
• 10 g olive oil — for cooking
• 360 ml water — for cooking quinoa
• 2 g dried mixed italian herbs — crumbled
• 10 g low sodium soy sauce — mixed optional

Instructions

1. Add the rinsed quinoa and water to a small saucepan, bring to a gentle boil, then reduce heat to low, cover, and simmer for 12–15 minutes until soft and most liquid is absorbed.
2. While the quinoa cooks, heat the olive oil in a non-stick pan over medium-low heat, add the ground beef, and cook gently for 6–8 minutes, breaking it into small, soft crumbles until just cooked through.
3. In a small bowl, whisk the miso paste with 2 tablespoons (about 30 ml) of warm water and the soy sauce if using, until completely smooth and thinned.
4. Stir the dried mixed Italian herbs into the beef, then pour in the miso mixture and cook on low for 1–2 minutes, adding a splash of water if needed to keep the texture saucy and soft.
5. Fold the chopped baby spinach into the warm beef mixture and cook for 1–2 minutes until just wilted and tender.
6. Fluff the cooked quinoa with a fork, then divide it between two small bowls and spoon the miso beef and spinach mixture over the top, mixing lightly so the juices soak into the grains for an easy-to-digest, soft texture.