Ingredients

• 160 g lean ground beef — crumbled
• 200 g cooked quinoa — fluffed
• 120 g canned chickpeas — drained and rinsed
• 120 g zucchini — small diced
• 40 g baby spinach — roughly chopped
• 10 g olive oil — none
• 1.5 g dried oregano — crushed between fingers
• 1 g lemon zest — finely grated optional
• 1 pinch salt — fine
• 0.5 g black pepper — freshly ground optional

Instructions

1. Heat a medium non-stick skillet over medium heat and add the olive oil.
2. Add the lean ground beef and cook for 4–5 minutes, breaking it into small pieces, until just browned and no longer pink; drain off any excess fat if needed.
3. Stir in the diced zucchini, salt, pepper, and dried oregano, and cook for 3–4 minutes until the zucchini is just tender but not browned.
4. Add the cooked quinoa and chickpeas to the skillet, stirring gently to combine, and cook for 2–3 minutes until everything is warmed through.
5. Fold in the chopped baby spinach and cook for 1–2 minutes until just wilted, adding a splash of water if the mixture seems dry.
6. Remove from heat, sprinkle with lemon zest if using, adjust seasoning to taste, and divide into two small bowls for serving.