Lebanese-Spiced Beef and Green Bean Skillet with Quinoa

In a medium saucepan, combine 3 cups dry quinoa, 6 cups water, and 1 tsp salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until all water is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

While the quinoa cooks, finely chop 2 large yellow onions, mince 6 garlic cloves, and trim 1 lb fresh green beans, cutting them into 1-inch pieces.

Heat 2 tbsp olive oil in a very large skillet or Dutch oven over medium-high heat. Add the chopped onions and minced garlic, sautéing for 3 minutes until softened and fragrant.

Add 4 lbs ground beef to the skillet, breaking it up with a wooden spoon. Season with 2 tsp ground cumin, 1.5 tsp ground allspice, 0.5 tsp ground cinnamon, 1 tsp salt, and 1 tsp black pepper. Cook for 8 to 10 minutes, stirring occasionally, until the beef is fully browned and no pink remains.

Measure out 3/4 of the cooked seasoned beef (about 9 cups) and transfer it to airtight containers; let cool, then seal and refrigerate to reserve for Day 2 Lunch, Day 3 Dinner, and Day 4 Lunch. Measure out 6 cups of the cooked plain quinoa and transfer to separate airtight containers; let cool, then seal and refrigerate to reserve for Day 2 Lunch and Day 5 Dinner.

To the remaining 1/4 of the seasoned beef in the skillet, add the trimmed 1 lb green beans, 3 tbsp tomato paste, and 1 cup water. Stir well to dissolve the tomato paste and coat the beans. Bring to a simmer, cover, and cook over medium-low heat for 8 to 10 minutes until the green beans are tender-crisp.

Remove the skillet from the heat and stir in 2 tbsp fresh lemon juice. Divide the remaining 3 cups of freshly cooked quinoa among 4 bowls, top with the beef and green bean mixture, and serve warm.