Teriyaki Beef on Lettuce & Quinoa (or rice)
Total time: 
Serves: 4
An easy, healthy weeknight dinner.
  • 1 cup uncooked quinoa (or rice), rinsed and drained (I use a sieve, since obviously it will fall right through a colander)
  • 1½ lbs lean ground beef
  • 1¾ cups water
  • 1½ cups milk
  • ½ cup thick teriyaki sauce
  • 2 large carrots, shredded
  • 1 clove garlic, minced or finely shredded
  • 1 tbsp minced, peeled gingerroot, or 1 tsp dried ginger
  • 2 green onions, sliced
  • 2 tbsp fresh lemon juice
  • tsp ground black pepper
  • 8 leaves romaine lettuce, or a bunch of shredded lettuce
  • Optional garnish: Toasted sliced almonds or toasted sesame seeds
  1. Combine rice or quinoa with ½ tsp salt in a small saucepan. Bring to a boil, reduce heat, cover and simmer for 15-17 minutes, until tender and water is absorbed. Fluff with a fork.
  2. Meanwhile, heat a large skillet over medium-high heat. Add ground beef and brown, breaking up, until no pink remains, about 7 minutes. Drain off any excess fat. Stir in milk and teriyaki sauce and bring to a simmer, stirring frequently. Stir in shredded carrots, garlic and ginger.
  3. Reduce heat and simmer for 10 minutes, until sauce is slightly thickened. Stir in green onions, lemon juice and pepper.
  4. Place lettuce leaves on serving plates, 2 per person, and top with quinoa/rice and beef mixture down the center. Alternatively, pile chopped or shredded lettuce on a large serving platter and top with quinoa and beef mixture.
  5. If desired, garnish with sliced almonds or sesame seeds for a bit of crunch.
Recipe by Hidden Ponies at https://hiddenponies.com/2011/03/teriyaki-beef-on-lettuce-quinoa/