⏰ ON THE TABLE IN 30 MINUTES
- Total time 30 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Method
In saucepan, heat oil over medium-high heat. Add beef; cook, stirring and breaking up with wooden spoon, until almost no longer pink, about 3 minutes. Add broth, tomato sauce, quinoa, bay leaf, oregano and garlic. Season with salt and pepper; stir to combine. Bring to boil; cover and reduce heat to low. Let simmer for 12 minutes. Remove from heat; let stand, covered, for 10 minutes. Fluff mixture with fork; set aside.
Meanwhile, in bowl, add tomatoes, cucumbers, red onion, kale and feta. Drizzle with olive oil and season with salt and pepper. Toss to combine. Serve casserole with salad and drizzle with Honey-Hummus Dressing.
Honey-Hummus Dressing In bowl, stir together 1/4 cup plain hummus, 3 tbsp each olive oil and red wine vinegar, 2 tbsp liquid honey and 1 tbsp Dijon mustard. Season with salt and pepper. Makes about 1 cup.
Nutritional facts Per serving: about
- Calories 664
- Total fat 38 g
- Saturated fat 11 g
- Cholesterol 85 mg
- Sodium 675 mg
- Total carbohydrate 50 g
- Fibre 6 g
- Sugars 15 g
- Protein 31 g
- Iron 5.7 mg
