Protein Beef Bowl with Cumin, Cottage Cheese Cream, Red Quinoa, and Roasted Broccoli

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the broccoli on a baking tray, add 15 ml (1 tbsp) olive oil, 1 grated garlic clove, 1 g (about 1/2 tsp) ground cumin, 2 g salt, and a pinch of black pepper. Toss well and roast for 18 to 20 minutes, stirring halfway through, until tender with browned edges.

2. 2

   2. Meanwhile, place the red quinoa in a saucepan with 480 ml (2 cups) water and a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes. Turn off the heat and let it rest for 5 minutes. Fluff with a fork.

3. 3

   3. In a bowl, mix the lean beef strips with 15 ml (1 tbsp) olive oil, 3 g (1 tsp) ground cumin, the smoked paprika, dried oregano, 2 g salt, black pepper to taste, and 15 ml (1 tbsp) lemon juice. Let it rest for 10 minutes while the quinoa and broccoli cook.

4. 4

   4. For the cream, blend or mash the cottage cheese with the Greek yogurt, Dijon mustard, the remaining 15 ml (1 tbsp) lemon juice, the finely grated lemon zest, 1 garlic clove, half of the chopped parsley, a pinch of salt, and black pepper until creamy but still slightly textured.

5. 5

   5. Heat a large skillet or griddle over medium-high heat for 2 minutes. Cook the beef in a single layer for 2 to 3 minutes per side, until browned and juicy. If needed, cook in two batches so it sears properly instead of steaming.

6. 6

   6. Toast the pumpkin seeds in a small skillet over medium heat for 1 to 2 minutes, stirring constantly, until fragrant. Remove immediately so they do not burn.

7. 7

   7. Divide the red quinoa among 4 bowls. Top with the hot beef and roasted broccoli. Add spoonfuls of cottage cheese cream on top, finish with the pumpkin seeds and the remaining chopped parsley, and serve immediately.