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Spicy Beef and Cabbage served on a bed of Onion/Garlic Quinoa



For some people their quest for a healthy diet and lifestyle begins at a very young age and carries into their adult life. For others, such as myself, that lifestyle can be introduced at a young age but then shrugged off out of stubbornness to follow in your parents footsteps. However if you are at all like me I have come back to finding healthy options for this family. Not only because of the benefit it is for myself but especially because I am watching what I am introducing to my children and filling their bodies with. We have started substituting honey, agave and stevia for sugar, our meat consumption has decreased and the intake of grains and gluten-free items have increased. One of the new favorites around this house in Quinoa, pronounced KEEN-WAH. I really didn’t know that much about it but my sister told me about it and I started doing some research to find out if it was indeed a ‘true healthy food’. I am not an expert on Quinoa by any means so if you are unsure about what it is check this article out from the Huffington Post that highlights some of the benefits Quinoa has to offer.

Anyway, I do not often cook with a recipe which means that I often make mistakes. Occasionally though I hit a meal just right that has a nice balance of flavor and texture, one that I wish I had a recipe for. The following is one of those recipes. I didn’t have much to work with the other night so I started pulling ingredients out of the fridge and this is what I came up with. I hope you enjoy. Let me know what you think or what a favorite Quinoa recipe is in your family.

Dry Rub Recipe – (this is the seasoning I used for the spiciness in the Quinoa recipe.)


1 1/2 tbsp ground cumin
1 1/2 tbsp garlic powder
2 tsp onion powder

1 tbsp onion flakes
1 tbsp chili powder
2 tsp. cayenne pepper
1 tbsp salt
2 tsp ground pepper
1 tbsp paprika

1 tsp red pepper flakes

1/2 cup brown sugar


Mix all ingredients together and store in a glass jar. The sugar may harden over time a bit but just loosen the mix up with a spoon and measure as you would if fresh. I usually mix up a pint jar of this at a time as we use it as a staple for pork, beef and venison.

Spicy Beef and Cabbage




Olive oil


Stew meat or cheap steak cut up into small bite size pieces. Could also make with venison steak.




Dry Rub


I personally don’t use measurements as everyone cooks for different quantities of people and we all enjoy more or less of one ingredient or two. Here are the basic directions though and use the amounts you are comfortable with. Heat olive oil and add onion and garlic. (I used a large onion and 4 garlic cloves.) Saute until golden and soft. Remove 1/3 of onion mixture from pan. Add sliced carrots and meat. Stir in a couple of Tablespoons of dry rub. Cook on low heat. Meanwhile start the quinoa. Recipe for that will follow. After quinoa is started add the cabbage to meat mixture and cover with a lid. Cook, stirring occasionally, until meat is tender. Depending on the type of meat you use this step could range from 15 minutes to 30 minutes. You may want to add more dry rub to suit your taste of spiciness. Serve warm over bed of quinoa.

Onion/Garlic Quinoa


1 cup Quinoa

2 cups water

1/3 onion mixture cooked earlier with spicy beef


Rinse quinoa throughly with water. This step is very important as the quinoa will taste sour and bitter without this step. Put quinoa, water and onion/garlic mixture into sauce pan. Bring to boil. Cover with lid and simmer for 15-20 minutes. Turn burner off when done cooking, small white rings will appear on the sides of your pan from the quinoa. If your meat mixture is still cooking keep quinoa covered with lid. Serve hot, topped with Beef and Cabbage.

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