2 portobello mushroom caps, stems and gills removed and reserved
1 tsp olive oil
1/2 lb 95% lean ground beef
1½ tsp Italian seasoning
1 tsp dried rosemary
1/4 tsp ground cumin
1/8 tsp ground black pepper
2 cups chopped baby spinach
1/2 cup peeled and chopped cucumber
1/2 cup halved grape tomatoes
1/2 cup red bell pepper strips
2 tbsp diced red onion
2 tbsp chopped, toasted unsalted walnuts
8 Kalamata olives
In a medium bowl, toss sliced cucumber with ¼ tsp salt; set aside for 20 minutes. Drain liquid from bowl, then stir in yogurt, garlic, 1/4 tsp lemon zest, lemon juice and dill. Cover and refrigerate.
Cook quinoa according to package directions.
Meanwhile, brush mushroom caps with oil and sprinkle with remaining 1/2 tsp lemon zest and pinch salt on inside and outside of caps. In a skillet on medium-high, cook mushroom caps for 3 to 5 minutes per side; slice into quarters and set aside.
In same skillet on medium-high, cook beef, Italian seasoning, rosemary, cumin, pepper and remaining pinch salt. Cook for 4 to 5 minutes, breaking up beef with a wooden spoon, until browned.
To serve, in a bowl, layer half of quinoa, spinach and beef mixture. Top with half of each of quartered mushrooms and toppings; top each with 1/4 cup tzatziki.
This quick-cooking chili tastes like it’s been simmering for hours. To get it on the table even faster, you can replace our seasoning mix with 4 tbsp of an all-natural Mexican-style spice blend, but make sure to look for low-sodium varieties.