GF, DF, SF

This is an old family favorite. Instead of traditional macaroni, add quinoa for a low-carb and healthy grain alternative! We now fondly refer to it as gullah-goulash, since my uncle dubbed it it that during our beach house vacation in South Carolina (where many Gullah Geechee people live). It was a big hit with my fam!

Ingredients:

• 1 – 1 1/2 lbs Ground Beef
• 1 cup Quinoa
• 1 can Stewed Tomatoes (diced)
• 1 can Tomato Soup OR sauce
• 1 can Tomato Paste
• Salt and pepper to taste
• Water as needed
• Seasonings to taste, such as rosemary, thyme, oregano, and basil. (I actually love the flavor so much I don’t add any seasoning!!)
• You can also add bell peppers, carrots, and onions as desired.

Directions:

1. Brown ground beef and add salt and pepper.
2. Add tomatoes, sauce/soup, and paste.
3. Simmer while cooking quinoa (according to directions on package- usually about 15 minutes simmering on the stove in water).
4. The longer it simmers, the thicker the base and richer the flavor, so aim for at least 45 minutes to an hour.
5. Keep quinoa and soup base separate for each serving OR combine all together at once (I prefer storing them separate since I have portion anxiety :D).

This is definitely one of those good old fashion comfort food recipes. So for all you east-coasters experiencing the “snow-pocalypse,” sit back, watch the olympics, and warm up with this soul-warming dinner. Meanwhile, I’ll be sweating in the 88 degree weekend Tucson has planned. No complaints here!