Paleo Dinners: Havana Beef with Quinoa


Hi Everyone!

Today, I want to share a meal that was inspired by one of my favorite meals at Snap Kitchen. If you don’t have a Snap Kitchen where you live, it’s basically a place you can go to pick up quick, healthy, and usually gluten free ready-made meals. The only problem is that normally, a small meal will run you about $8.75, so I decided to make my own! I usually make a huge amount and freeze what we don’t eat that night in individual freezer bags. This meal is packed with protein, and is really delicious! If you are trying to lose weight, or just want to have a healthy and easy recipe, this one is for you.


1 lb lean ground beef (I used organic beef)
1 small onion diced
1 can black beans- drained
1/4 cup Spanish olives (pitted and chopped)
1 1/2 cup quinoa (I mixed red and white quinoa together)
3 cups vegetable broth or water
1/2 cup raisins
1/2 tsp cumin
1/4 tsp paprika
1/2 tsp turmeric
salt/pepper to taste

Directions: In a large pan, saute onions and beef until the beef has browned. Add turmeric, cumin, paprika, and salt/pepper to taste. Add the black beans, olives, and raisins.

In a separate pot, cook the quinoa according to the instructions. The general rule of thumb for quinoa is 1:2 ratio of quinoa to liquid. So for 1 1/2 cups of quinoa, use 3 cups of water or stock. Once the quinoa has cooked, add it to the beef mixture. Mix everything together, and check if you have added enough salt.

Remember: most canned beans, olives, and broths have salt, so you may not need to add very much. I like to serve mine with wedges of lime.