34 Delicious Ground Beef and Quinoa Creative Recipes

Venture beyond the usual burger night with these 34 creative ground beef and quinoa recipes! Whether you’re craving quick weeknight dinners, cozy comfort food, or healthy twists on family favorites, this roundup has something delicious for everyone. Get ready to discover mouthwatering meals that will make your taste buds dance—let’s dive in and find your next kitchen masterpiece!

Spicy Ground Beef and Quinoa Stuffed Peppers

Perfect for busy weeknights when you want something hearty but healthy, these stuffed peppers have become my go-to meal prep solution. I first started making them when my garden overflowed with bell peppers, and now they’re a family favorite that even my picky eater devours.

Ingredients

For the Filling:
– 1 lb ground beef (85% lean)
– 1 cup uncooked quinoa
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 tbsp olive oil
– 1 tsp chili powder
– 1/2 tsp cumin
– 1/4 tsp cayenne pepper
– 1/2 tsp salt
– 1/4 tsp black pepper

For Assembly:
– 4 large bell peppers (any color)
– 1 cup shredded cheddar cheese
– 1/2 cup chicken broth

Instructions

1. Preheat your oven to 375°F.
2. Cut each bell pepper in half lengthwise and remove all seeds and membranes.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat for 1 minute until shimmering.
4. Add diced onion and cook for 4-5 minutes until translucent, stirring occasionally.
5. Add minced garlic and cook for 30 seconds until fragrant.
6. Add ground beef to the skillet, breaking it up with a spatula.
7. Cook the beef for 6-8 minutes until no pink remains, stirring frequently.
8. Stir in uncooked quinoa, chili powder, cumin, cayenne pepper, salt, and black pepper.
9. Cook the mixture for 2 minutes to toast the spices and quinoa.
10. Arrange pepper halves cut-side up in a 9×13 inch baking dish.
11. Divide the beef and quinoa mixture evenly among the pepper halves, packing it down lightly.
12. Pour 1/2 cup chicken broth into the bottom of the baking dish around the peppers.
13. Cover the dish tightly with aluminum foil.
14. Bake at 375°F for 35 minutes until peppers are tender when pierced with a fork.
15. Remove the foil and sprinkle 1 cup shredded cheddar cheese evenly over the stuffed peppers.
16. Return to the oven uncovered for 5-7 minutes until cheese is melted and bubbly.
17. Let the peppers rest for 5 minutes before serving.

Very satisfying with the tender-crisp peppers giving way to the spicy, savory filling that’s perfectly complemented by the melted cheese. I love serving these with a simple green salad for a complete meal, and the leftovers reheat beautifully for lunch the next day.

Hearty Ground Beef and Quinoa Chili

Chilly autumn evenings always send me straight to my comfort food favorites, and this hearty ground beef and quinoa chili has become my go-to when I need something warming and satisfying. I actually started adding quinoa after running out of beans one night—now it’s my secret ingredient for extra protein and texture!

Ingredients

For Browning

– 1 lb ground beef
– 1 tbsp olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced

For the Chili Base

– 1 (15 oz) can diced tomatoes
– 1 (15 oz) can tomato sauce
– 2 cups beef broth
– 1 cup quinoa, rinsed
– 2 tbsp chili powder
– 1 tsp cumin
– 1 tsp paprika
– 1/2 tsp salt

For Finishing

– 1 (15 oz) can kidney beans, drained and rinsed
– 1 cup frozen corn

Instructions

1. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add 1 lb ground beef and cook for 5-7 minutes, breaking it up with a wooden spoon until no pink remains.
3. Add diced onion and minced garlic, cooking for 3 minutes until fragrant and softened.
4. Stir in 2 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, and 1/2 tsp salt, toasting the spices for 1 minute to deepen their flavor.
5. Pour in 1 can diced tomatoes, 1 can tomato sauce, and 2 cups beef broth, scraping the bottom to release any browned bits.
6. Add 1 cup rinsed quinoa and bring the mixture to a boil.
7. Reduce heat to low, cover, and simmer for 20 minutes until quinoa is tender and has absorbed most of the liquid.
8. Stir in drained kidney beans and frozen corn, cooking uncovered for 5 more minutes to heat through.
9. Remove from heat and let stand for 5 minutes to allow flavors to meld.

Velvety quinoa creates the most satisfying texture alongside the tender beef and beans, while the spices deliver just the right warmth without overwhelming heat. I love serving this chili over baked potatoes or with a generous sprinkle of sharp cheddar cheese—it makes the perfect cozy meal for football Sundays or busy weeknights alike.

Savory Ground Beef and Quinoa Casserole

Very few dishes hit that perfect sweet spot between comfort food and healthy eating quite like this one. I first started making this casserole during those busy weeknights when my family needed something satisfying but I wanted to avoid heavy pasta dishes. The quinoa soaks up all those delicious flavors while keeping things light and nutritious.

Ingredients

For the base:
– 1 lb lean ground beef
– 1 cup uncooked quinoa
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 tbsp olive oil

For the sauce:
– 1 (15 oz) can tomato sauce
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper

For topping:
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add diced onion and cook for 4-5 minutes until translucent and fragrant.
4. Add minced garlic and cook for 30 seconds until aromatic but not browned.
5. Add ground beef to the skillet, breaking it up with a wooden spoon.
6. Cook beef for 6-8 minutes until no pink remains, stirring occasionally.
7. Drain any excess grease from the skillet using a slotted spoon.
8. Stir in uncooked quinoa, tomato sauce, diced tomatoes, oregano, salt, and pepper.
9. Bring the mixture to a simmer, then immediately remove from heat.
10. Transfer the mixture to your prepared baking dish, spreading it evenly.
11. Cover the dish tightly with aluminum foil and bake for 30 minutes.
12. Remove the foil and sprinkle mozzarella and Parmesan cheeses evenly over the top.
13. Return to oven uncovered and bake for 10-12 minutes until cheese is melted and bubbly.
14. Let the casserole rest for 5 minutes before serving to allow the quinoa to fully absorb the liquids.

Outstanding texture comes from the quinoa becoming tender while still maintaining a slight bite, and the melted cheese forms a golden crust that contrasts beautifully with the savory beef mixture. This casserole pairs wonderfully with a simple green salad or roasted vegetables, and I love how the flavors deepen when reheated the next day—making it perfect for meal prep Sundays.

Ground Beef and Quinoa-Stuffed Zucchini Boats

Nothing says comfort food quite like a stuffed vegetable, and these zucchini boats have become my go-to weeknight dinner. I first made them when my garden was overflowing with zucchini, and now my family requests them year-round—they’re that good!

Ingredients

• For the zucchini boats:
  • 4 medium zucchini (about 8 inches long)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
• For the filling:
  • 1 pound ground beef (85% lean)
  • 1/2 cup uncooked quinoa
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup marinara sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
• For topping:
  • 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F.
2. Cut each zucchini in half lengthwise.
3. Use a spoon to scoop out the centers, leaving about 1/4-inch thick shells. Tip: Don’t discard the scooped zucchini—chop it finely and add it to your filling for extra moisture and zero waste.
4. Brush the zucchini boats with 1 tablespoon olive oil.
5. Sprinkle the boats with 1/2 teaspoon salt.
6. Place the boats cut-side up on a baking sheet.
7. Bake the empty zucchini boats for 10 minutes at 375°F.
8. While zucchini bakes, heat a large skillet over medium-high heat.
9. Add 1 pound ground beef to the hot skillet.
10. Cook the beef, breaking it up with a spoon, for 5 minutes until browned.
11. Add the finely diced onion and minced garlic to the skillet.
12. Cook the mixture for 3 minutes until onions soften.
13. Stir in 1/2 cup uncooked quinoa, 1 cup marinara sauce, 1 teaspoon dried oregano, and 1/2 teaspoon black pepper.
14. Bring the mixture to a simmer.
15. Reduce heat to low, cover the skillet, and cook for 15 minutes until quinoa is tender. Tip: Listen for a faint popping sound—that’s how you know the quinoa is cooked through.
16. Remove the pre-baked zucchini boats from the oven.
17. Spoon the beef and quinoa mixture evenly into the zucchini boats.
18. Sprinkle 1/2 cup shredded mozzarella cheese over the filled boats.
19. Return the baking sheet to the oven.
20. Bake for 20 minutes at 375°F until cheese is golden and bubbly. Tip: For extra browning, switch to broil for the final 2 minutes, watching carefully to prevent burning.

Absolutely satisfying with the tender zucchini contrasting the hearty filling, these boats deliver rich Italian flavors in every bite. The melted mozzarella creates a beautiful golden crust that’s irresistible straight from the oven. Try serving them alongside a simple arugula salad dressed with lemon vinaigrette to balance the richness.

Cheesy Ground Beef and Quinoa Skillet

My family’s busy weeknights practically demand one-pan wonders, and this cheesy ground beef and quinoa skillet has become our go-to lifesaver—it’s the perfect comfort food that somehow manages to feel wholesome too. I actually started making this when my oldest declared quinoa “weird little circles,” but the melty cheese won him over instantly.

Ingredients

For the base:

• 1 lb ground beef (85% lean)
• 1 cup uncooked quinoa
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil

For the sauce and topping:

• 2 cups beef broth
• 1 cup marinara sauce
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1 1/2 cups shredded cheddar cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat for 1 minute until shimmering.
2. Add 1 diced yellow onion and cook for 4 minutes, stirring occasionally, until translucent.
3. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
4. Add 1 lb ground beef, breaking it apart with a wooden spoon, and cook for 6-7 minutes until no pink remains.
5. Sprinkle 1 cup uncooked quinoa evenly over the beef mixture.
6. Pour in 2 cups beef broth and 1 cup marinara sauce, scraping any browned bits from the skillet bottom.
7. Stir in 1 tsp dried oregano and 1/2 tsp black pepper until fully incorporated.
8. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Tip: Don’t peek—keeping the lid on ensures the quinoa cooks evenly.
9. Preheat your broiler to high (500°F) while the skillet simmers.
10. Remove the lid and check that quinoa grains have visible “tails” and liquid is absorbed.
11. Sprinkle 1 1/2 cups shredded cheddar cheese evenly over the entire surface. Tip: For extra browning, use a mix of cheddar and mozzarella cheeses.
12. Transfer the skillet to the oven and broil for 2-3 minutes until cheese is bubbly and golden brown. Tip: Watch closely during broiling—cheese can burn in seconds.
13. Remove from oven and let rest for 3 minutes before serving.
14. Garnish with 2 tbsp chopped fresh parsley.

You’ll love how the quinoa absorbs all the savory flavors while keeping its slight chew, and that crispy cheese crust gives every bite wonderful texture contrast. We sometimes serve it straight from the skillet with a simple green salad, or stuff it into bell peppers for a fun twist the kids adore.

Asian-Inspired Ground Beef and Quinoa Lettuce Wraps

Yesterday, I found myself craving something fresh yet satisfying after a long day of recipe testing, and these Asian-inspired lettuce wraps were exactly what my taste buds needed. There’s something so comforting about the combination of savory ground beef and fluffy quinoa tucked into crisp lettuce cups that just hits the spot every single time.

Ingredients

• For the filling:
  • 1 lb ground beef (85% lean)
  • 1 cup uncooked quinoa
  • 2 cups water
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
• For the sauce:
  • 1/4 cup soy sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
• For serving:
  • 1 head butter lettuce, leaves separated
  • 2 green onions, thinly sliced
  • 1/4 cup chopped cilantro

Instructions

1. Rinse 1 cup quinoa thoroughly in a fine-mesh strainer under cold running water for 1 minute to remove any bitterness.
2. Combine rinsed quinoa and 2 cups water in a medium saucepan and bring to a boil over high heat.
3. Reduce heat to low, cover the saucepan, and simmer for 15 minutes until all water is absorbed and quinoa grains have sprouted little tails.
4. Remove quinoa from heat, fluff with a fork, and let it sit covered for 5 minutes to steam further.
5. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering but not smoking.
6. Add diced yellow onion and cook for 4-5 minutes until translucent and slightly golden around the edges.
7. Add minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant but not browned.
8. Add 1 lb ground beef to the skillet, breaking it up with a wooden spoon into small crumbles.
9. Cook beef for 6-8 minutes, stirring occasionally, until no pink remains and it’s nicely browned.
10. While beef cooks, whisk together 1/4 cup soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil in a small bowl.
11. Drain any excess fat from the cooked beef mixture using a slotted spoon.
12. Pour the prepared sauce over the beef mixture and stir to coat evenly.
13. Add the cooked quinoa to the skillet and mix thoroughly until all ingredients are well combined.
14. Cook the mixture for 2-3 more minutes, stirring frequently, until everything is heated through and the sauce has thickened slightly.
15. Arrange separated butter lettuce leaves on a serving platter, creating little cups.
16. Spoon the warm beef and quinoa mixture into the lettuce cups, dividing it evenly among them.
17. Garnish each lettuce wrap with sliced green onions and chopped cilantro.

Our family loves how the cool, crisp lettuce contrasts with the warm, savory filling that’s packed with umami flavor from the soy and hoisin. Sometimes I’ll serve these with extra hoisin sauce for dipping or add a sprinkle of crushed peanuts for extra crunch—they’re perfect for casual dinners when you want something healthy but don’t feel like doing a ton of dishes.

Mediterranean Ground Beef and Quinoa Bowls

Very few weeknight dinners hit that perfect sweet spot of being healthy, delicious, and easy to clean up, but these Mediterranean Ground Beef and Quinoa Bowls are my absolute go-to. I started making them during a particularly hectic week when my family was craving something satisfying but I had zero energy for a complicated meal. Now, they’re a staple in our rotation, and I love how the kitchen smells while the beef and spices are sizzling away.

Ingredients

For the Quinoa Base:
– 1 cup quinoa, rinsed
– 2 cups water
– 1/2 tsp salt

For the Beef & Veggie Mixture:
– 1 tbsp olive oil
– 1 lb ground beef (85% lean)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp ground cumin
– 1/4 tsp black pepper
– 1 medium zucchini, diced
– 1 cup cherry tomatoes, halved

For the Toppings:
– 1/4 cup crumbled feta cheese
– 2 tbsp chopped fresh parsley
– 1 tbsp lemon juice

Instructions

1. Combine 1 cup rinsed quinoa, 2 cups water, and 1/2 tsp salt in a medium saucepan.
2. Bring the quinoa mixture to a boil over high heat.
3. Reduce heat to low, cover the saucepan, and simmer for 15 minutes until all water is absorbed.
4. Remove the saucepan from heat and let the quinoa stand covered for 5 minutes to steam.
5. Fluff the quinoa with a fork and set aside.
6. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
7. Add 1 lb ground beef to the hot skillet, breaking it apart with a spatula.
8. Cook the beef for 5-7 minutes until no pink remains, stirring occasionally.
9. Add 1 diced yellow onion and cook for 3 minutes until translucent.
10. Stir in 2 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp ground cumin, and 1/4 tsp black pepper.
11. Cook the spiced beef mixture for 1 minute until fragrant.
12. Add 1 diced zucchini and cook for 4 minutes until slightly softened.
13. Stir in 1 cup halved cherry tomatoes and cook for 2 minutes until they begin to wilt.
14. Remove the skillet from heat.
15. Divide the cooked quinoa among four bowls.
16. Top each quinoa portion with the beef and vegetable mixture.
17. Sprinkle 1/4 cup crumbled feta cheese evenly over the bowls.
18. Garnish with 2 tbsp chopped fresh parsley.
19. Drizzle 1 tbsp lemon juice over the finished bowls.

Zesty lemon juice brightens the rich, spiced beef, while the feta adds a creamy saltiness that contrasts beautifully with the fluffy quinoa. I love serving these bowls with warm pita bread for scooping up every last bit, and the colorful vegetables make them look as vibrant as they taste—perfect for those nights when you want dinner to feel special without the fuss.

Mexican Ground Beef and Quinoa Tacos

Last Tuesday, I was staring into my pantry wondering what to make for dinner when I spotted that half-used bag of quinoa – you know, the one you buy with grand health intentions but then forget about? That’s when inspiration struck for these incredible Mexican Ground Beef and Quinoa Tacos that have become my new weeknight obsession.

Ingredients

For the beef and quinoa mixture:
– 1 lb ground beef (85/15 blend)
– 1 cup uncooked quinoa
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper

For assembly:
– 8 small corn tortillas
– 1 cup shredded Monterey Jack cheese
– 1/2 cup sour cream
– 1/4 cup fresh cilantro, chopped
– 1 lime, cut into wedges

Instructions

1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 minute to remove the natural bitter coating.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Add diced onion and cook for 4-5 minutes until translucent and slightly golden around the edges.
4. Add minced garlic and cook for 30 seconds until fragrant – don’t let it burn!
5. Add 1 lb ground beef to the skillet, breaking it up with a wooden spoon into small crumbles.
6. Cook beef for 6-7 minutes until no pink remains, stirring occasionally.
7. Sprinkle in 1 tsp cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
8. Stir the spices into the beef mixture and cook for 1 minute to toast the spices.
9. Add rinsed quinoa and 2 cups water to the skillet, stirring to combine everything.
10. Bring mixture to a boil, then reduce heat to low and cover with a tight-fitting lid.
11. Simmer for 15 minutes until quinoa has absorbed all the liquid and little “tails” have emerged from the grains.
12. Remove from heat and let stand covered for 5 minutes – this resting time helps the quinoa fluff up perfectly.
13. While quinoa rests, warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
14. Fluff the beef and quinoa mixture with a fork to separate the grains.
15. Fill each warm tortilla with the beef-quinoa mixture, topping with shredded cheese while hot so it melts slightly.
16. Garnish tacos with sour cream, fresh cilantro, and a squeeze of lime juice from the wedges.

Perfectly textured with the slight crunch of quinoa against the tender beef, these tacos deliver amazing flavor depth from the toasted spices. I love serving these with extra lime wedges for squeezing over the top – the bright acidity cuts through the richness beautifully. For a fun twist, try stacking the filled tortillas in a baking dish, topping with extra cheese, and broiling for 2 minutes to make incredible taco “lasagna” that my kids devour every time.

Ground Beef and Quinoa Meatballs with Marinara Sauce

Zesty and wholesome, these ground beef and quinoa meatballs have become my family’s new favorite weeknight dinner. I first experimented with this recipe when trying to sneak more protein into my picky eater’s meals, and now they request it every Tuesday! Nothing beats the comforting aroma of simmering marinara filling the kitchen while these tender meatballs bake to perfection.

Ingredients

For the Meatballs

• 1 lb ground beef (85% lean)
• 1 cup cooked quinoa, cooled
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 2 tbsp finely chopped fresh parsley
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

For the Marinara Sauce

• 2 cups marinara sauce
• 1/4 cup water

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine 1 lb ground beef, 1 cup cooked quinoa, 1 large egg, 1/4 cup grated Parmesan cheese, 2 tbsp chopped parsley, 1 tsp garlic powder, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Mix the ingredients gently with your hands until just combined—overmixing will make the meatballs tough.
4. Using a 2-tablespoon cookie scoop, portion the mixture into 20 equal balls and roll them gently between your palms.
5. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat for 2 minutes until shimmering.
6. Arrange the meatballs in the skillet without crowding and cook for 3-4 minutes until bottoms develop a golden-brown crust.
7. Turn each meatball carefully with tongs and cook for another 3 minutes until browned on all sides.
8. Pour 2 cups marinara sauce and 1/4 cup water around the meatballs, stirring gently to combine.
9. Transfer the skillet to the preheated oven and bake uncovered for 18-20 minutes until the sauce is bubbly and meatballs reach 165°F internally.
10. Let the meatballs rest in the skillet for 5 minutes before serving—this allows the quinoa to absorb excess moisture and firm up. Perfectly tender and packed with savory flavor, these meatballs have a delightful texture from the quinoa that holds up beautifully in the sauce. I love serving them over zucchini noodles for a low-carb option, or piled high on crusty bread for the ultimate meatball sub—the leftovers somehow taste even better the next day!

Beefy Quinoa and Black Bean Enchiladas

Keeping my family fed with healthy meals that actually get eaten is my constant kitchen challenge, and these beefy quinoa and black bean enchiladas have become my secret weapon—they’re the perfect balance of hearty comfort food and sneaky nutrition that even my pickiest eater devours without complaint. I first threw these together during a hectic weeknight when I needed to use up leftover quinoa and ground beef, and now they’re a regular in our rotation because they come together so easily and freeze beautifully for future busy days. Honestly, I love how forgiving this recipe is—if I’m out of one ingredient, I can usually swap in something else without sacrificing that cozy, satisfying flavor we all crave.

Ingredients

For the filling:

• 1 lb ground beef (85% lean)
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, rinsed and drained
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp salt

For assembly:

• 8 flour tortillas (8-inch)
• 2 cups shredded Monterey Jack cheese
• 1 can (10 oz) red enchilada sauce
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with non-stick spray.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add diced onion and cook, stirring frequently, until translucent and lightly browned at the edges, about 5-7 minutes.
4. Add minced garlic and cook for 30 seconds until fragrant—be careful not to burn it, as burnt garlic turns bitter.
5. Crumble in 1 lb ground beef and cook, breaking it up with a spatula, until no pink remains, about 6-8 minutes.
6. Drain any excess grease from the skillet, then return it to medium heat.
7. Stir in 1 tsp cumin, 1/2 tsp chili powder, and 1/2 tsp salt until the beef is evenly coated.
8. Add 1 cup cooked quinoa and the entire can of rinsed black beans, stirring gently to combine without mashing the beans.
9. Remove the skillet from heat and let the filling cool slightly—this prevents the tortillas from tearing when rolling.
10. Spread 1/2 cup enchilada sauce evenly across the bottom of your prepared baking dish.
11. Spoon about 1/2 cup of the beef-quinoa filling down the center of each tortilla.
12. Sprinkle 2 tbsp shredded Monterey Jack cheese over the filling on each tortilla before rolling—this helps the enchiladas hold their shape.
13. Roll each tortilla tightly around the filling and place seam-side down in the baking dish.
14. Pour the remaining enchilada sauce over the top, making sure to cover all exposed tortilla edges to prevent drying out.
15. Sprinkle the remaining shredded cheese evenly over the sauce.
16. Bake at 375°F for 20-25 minutes until the cheese is fully melted and bubbly with lightly browned spots.
17. Let the enchiladas rest for 5 minutes after baking—this allows the filling to set for cleaner slicing.
18. Garnish with 1/4 cup chopped fresh cilantro just before serving.

What I adore about these enchiladas is how the tender tortillas give way to that hearty, slightly grainy quinoa texture mingled with creamy beans and savory beef. The Monterey Jack melts into gooey pockets that contrast beautifully with the tangy enchilada sauce, making every bite deeply satisfying. For a fun twist, I sometimes serve them topped with a crisp jicama slaw or alongside Mexican street corn salad to play with different textures and flavors.

Ground Beef and Quinoa Stuffed Cabbage Rolls

Aren’t you just craving something cozy and comforting when the weather starts to turn? I first made these stuffed cabbage rolls on a chilly autumn evening when I wanted to use up some ground beef and quinoa from my pantry—now they’re a family favorite that always disappears fast.

Ingredients

For the cabbage and filling:

• 1 large head green cabbage
• 1 lb ground beef (85% lean)
• 1 cup cooked quinoa
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 large egg
• 1/4 cup chopped fresh parsley
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

For the tomato sauce:

• 1 (15 oz) can tomato sauce
• 1 (14.5 oz) can diced tomatoes
• 2 tbsp brown sugar
• 2 tbsp apple cider vinegar
• 1/2 cup beef broth

Instructions

1. Bring a large pot of water to a rolling boil over high heat.
2. Carefully lower the whole head of cabbage into the boiling water using tongs.
3. Boil the cabbage for 6-8 minutes until the outer leaves become pliable and bright green.
4. Remove the cabbage from the pot and immediately transfer it to a bowl of ice water to stop the cooking process.
5. Gently peel off 12 large cabbage leaves, being careful not to tear them.
6. Use a sharp knife to trim the thick stem from the bottom center of each leaf.
7. In a large mixing bowl, combine the ground beef, cooked quinoa, diced onion, minced garlic, egg, parsley, oregano, salt, and pepper.
8. Mix the filling ingredients with your hands until just combined—overmixing can make the meat tough.
9. Place about 1/4 cup of the filling mixture in the center of each cabbage leaf.
10. Fold the bottom edge of the leaf over the filling, then fold in the sides, and roll up tightly like a burrito.
11. Preheat your oven to 375°F.
12. In a separate bowl, whisk together the tomato sauce, diced tomatoes, brown sugar, apple cider vinegar, and beef broth.
13. Pour half of the tomato sauce mixture into the bottom of a 9×13 inch baking dish.
14. Arrange the cabbage rolls seam-side down in a single layer in the baking dish.
15. Pour the remaining sauce evenly over the top of the cabbage rolls.
16. Cover the baking dish tightly with aluminum foil.
17. Bake at 375°F for 45 minutes.
18. Remove the foil and continue baking for another 15 minutes until the sauce is bubbly and the rolls are cooked through.
19. Insert an instant-read thermometer into the center of a roll—it should read 160°F when fully cooked.

Gorgeous doesn’t even begin to describe how these turn out—the cabbage becomes meltingly tender while the filling stays perfectly firm. That sweet-tangy tomato sauce soaks into every nook, and I love serving them over mashed potatoes to catch all the extra juices.

Tex-Mex Ground Beef and Quinoa Salad

Every time I’m craving something hearty yet healthy, this Tex-Mex Ground Beef and Quinoa Salad is my go-to—it’s the perfect balance of protein-packed goodness and fresh, zesty flavors that always hits the spot after a busy day.

Ingredients

For the quinoa and beef base:
– 1 cup quinoa
– 2 cups water
– 1 lb ground beef
– 1 tbsp olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 tsp chili powder
– 1/2 tsp cumin
– 1/2 tsp salt

For the fresh mix-ins:
– 1 cup corn kernels (canned or thawed if frozen)
– 1 can (15 oz) black beans, rinsed and drained
– 1 cup cherry tomatoes, halved
– 1/4 cup fresh cilantro, chopped
– 1 lime, juiced

Instructions

1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. Combine quinoa and 2 cups water in a medium saucepan, bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
3. Remove quinoa from heat, fluff with a fork, and let it sit covered for 5 minutes to steam—this prevents clumping.
4. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
5. Add 1 diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
6. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
7. Add 1 lb ground beef, breaking it up with a spatula, and cook for 6-8 minutes until no pink remains.
8. Sprinkle 1 tsp chili powder, 1/2 tsp cumin, and 1/2 tsp salt over the beef, stirring to coat evenly, and cook for 1 minute to toast the spices.
9. Transfer the cooked beef mixture to a large bowl and let it cool for 5 minutes to avoid wilting the fresh ingredients.
10. Add the cooked quinoa, 1 cup corn kernels, 1 can rinsed black beans, 1 cup halved cherry tomatoes, and 1/4 cup chopped cilantro to the bowl.
11. Squeeze the juice of 1 lime over the salad and toss everything gently to combine.
12. Serve immediately or refrigerate for up to 2 hours to let flavors meld.

What I love most is how the fluffy quinoa soaks up the zesty lime and spices, while the crisp tomatoes and corn add a refreshing crunch. Try scooping it into lettuce cups for a low-carb twist, or top it with avocado slices to make it extra creamy—it’s versatile enough for lunch prep or a quick weeknight dinner that everyone devours.

Ground Beef and Quinoa-Stuffed Bell Peppers

Zesty, colorful, and packed with protein, these stuffed bell peppers have become my go-to weeknight dinner that somehow feels fancy enough for company. I first started making them when my garden overflowed with bell peppers one summer, and now they’re a year-round staple in our house—my kids actually get excited when they see me pulling out the colorful peppers!

Ingredients

• For the filling:
  • 4 large bell peppers (any color)
  • 1 lb ground beef (85% lean)
  • 1 cup uncooked quinoa
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup tomato sauce
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For topping:
  • 1 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Slice the tops off all 4 bell peppers and remove the seeds and membranes.
3. Rinse 1 cup of quinoa thoroughly in a fine-mesh strainer until the water runs clear.
4. Cook the quinoa according to package directions, which typically takes about 15 minutes.
5. While quinoa cooks, brown 1 lb ground beef in a large skillet over medium-high heat for 6-8 minutes, breaking it up with a spatula.
6. Add diced onion and minced garlic to the skillet, cooking for 3-4 minutes until onions become translucent.
7. Stir in 1 cup tomato sauce, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
8. Mix the cooked quinoa into the beef mixture until well combined.
9. Spoon the filling mixture evenly into the prepared bell peppers, packing it down gently.
10. Place the stuffed peppers upright in the greased baking dish.
11. Cover the dish tightly with aluminum foil and bake for 30 minutes.
12. Remove the foil and sprinkle 1 cup shredded mozzarella evenly over the tops of the peppers.
13. Return to the oven uncovered and bake for another 10-15 minutes until cheese is melted and bubbly.
14. Let the peppers rest for 5 minutes before serving to allow the filling to set.

Kicking back with one of these peppers feels like comfort food with a healthy twist—the quinoa adds this wonderful nutty texture that pairs perfectly with the savory beef. I love how the peppers become tender but still hold their shape, creating little edible bowls that make cleanup a breeze. Sometimes I’ll serve them over a bed of fresh greens for a complete meal, or slice them into rings for a fun presentation that shows off all the colorful layers inside!

Ground Beef and Quinoa Shepherd’s Pie

Oh my goodness, you guys—this Ground Beef and Quinoa Shepherd’s Pie is the cozy, one-pan wonder I turn to when I want something hearty but not heavy. It’s my go-to after a long day, especially when I’m craving comfort but trying to keep things a bit lighter. I love how the quinoa soaks up all those savory flavors, making every bite feel like a hug in a dish.

Ingredients

For the filling:
– 1 lb ground beef (85% lean)
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 2 carrots, peeled and diced
– 2 cloves garlic, minced
– 1 cup frozen peas
– 2 tbsp tomato paste
– 1 cup beef broth
– 1 tsp Worcestershire sauce
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper

For the topping:
– 1 cup uncooked quinoa, rinsed
– 2 cups water
– 1/2 cup grated Parmesan cheese
– 1/4 cup milk
– 2 tbsp unsalted butter
– 1/2 tsp salt

Instructions

1. Preheat your oven to 375°F.
2. In a medium saucepan, combine 1 cup rinsed quinoa and 2 cups water, then bring to a boil over high heat.
3. Reduce heat to low, cover the saucepan, and simmer the quinoa for 15 minutes until all water is absorbed.
4. While quinoa cooks, heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat.
5. Add 1 lb ground beef to the skillet and cook for 5–7 minutes, breaking it up with a spoon until browned.
6. Tip: Drain excess fat from the skillet for a less greasy filling.
7. Add diced onion and carrots to the skillet and cook for 5 minutes until softened.
8. Stir in minced garlic and cook for 1 minute until fragrant.
9. Mix in 2 tbsp tomato paste and cook for 1 minute to deepen the flavor.
10. Pour in 1 cup beef broth, 1 tsp Worcestershire sauce, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
11. Bring the mixture to a simmer and cook for 3 minutes, stirring occasionally.
12. Stir in 1 cup frozen peas and remove the skillet from heat.
13. In a bowl, combine cooked quinoa, 1/2 cup Parmesan cheese, 1/4 cup milk, 2 tbsp butter, and 1/2 tsp salt.
14. Tip: Fluff the quinoa with a fork before mixing to avoid clumps.
15. Spread the quinoa mixture evenly over the beef filling in the skillet.
16. Tip: Use the back of a spoon to create peaks on the topping for extra crispiness.
17. Bake at 375°F for 20 minutes until the topping is golden and the filling is bubbly.
18. Let the shepherd’s pie rest for 5 minutes before serving.

Creamy quinoa melds with savory beef in this twist on a classic, offering a satisfying texture that’s both fluffy and hearty. I love serving it straight from the skillet with a simple side salad for a complete meal that feels indulgent yet balanced.

Zesty Ground Beef and Quinoa Burritos

Just last Tuesday, I found myself staring at that familiar ground beef package in my fridge, wondering how to make taco night feel fresh again. That’s when I remembered the quinoa sitting in my pantry – and these zesty burritos were born! They’ve quickly become my family’s new favorite weeknight meal that somehow feels both indulgent and wholesome.

Ingredients

For the filling:
– 1 lb ground beef (85% lean)
– 1 cup uncooked quinoa
– 2 cups beef broth
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 tbsp olive oil
– 1 packet (1 oz) taco seasoning

For assembly:
– 6 large flour tortillas (10-inch)
– 1 cup shredded cheddar cheese
– 1 cup salsa
– 1/2 cup sour cream

Instructions

1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Add diced onion and cook for 4-5 minutes until translucent and edges begin to brown.
4. Add minced garlic and cook for 30 seconds until fragrant.
5. Add 1 lb ground beef and cook for 6-7 minutes, breaking it up with a spatula, until no pink remains.
6. Drain excess grease from the skillet using a slotted spoon.
7. Stir in taco seasoning packet until beef is evenly coated.
8. Add rinsed quinoa and 2 cups beef broth to the skillet.
9. Bring mixture to a boil, then reduce heat to low and cover with a tight-fitting lid.
10. Simmer for 15 minutes until quinoa has absorbed all liquid and sprouted little tails.
11. Remove skillet from heat and let stand covered for 5 minutes to finish steaming.
12. Fluff quinoa-beef mixture with a fork to separate grains.
13. Warm 6 flour tortillas in a dry skillet over medium heat for 20 seconds per side until pliable.
14. Spoon 3/4 cup filling onto the center of each tortilla.
15. Top each with 2 tbsp shredded cheddar cheese, 2 tbsp salsa, and 1 tbsp sour cream.
16. Fold bottom edge of tortilla over filling, then fold in sides and roll tightly away from you.
17. Place burritos seam-side down on a baking sheet.
18. Bake at 375°F for 8-10 minutes until tortillas are golden and crisp.

Zesty doesn’t even begin to describe how these burritos burst with flavor! The quinoa gives them this wonderful chewy texture that plays perfectly against the tender beef, while the crispy baked tortilla provides that satisfying crunch. I love serving them with extra salsa for dipping and a simple side salad – they make fantastic next-day lunches too, if you’re lucky enough to have leftovers!

Conclusion

Versatile and nutritious, these 34 ground beef and quinoa recipes offer endless meal inspiration for busy families. We hope you found some new favorites to add to your weekly rotation! Don’t forget to share which recipes you loved most in the comments below and pin this article to your Pinterest boards for easy reference. Happy cooking!