1 cup quinoa, rinsed

2 cups chicken stock (or water)

1/4 teaspoon fresh ground ginger

3 cloves garlic, minced

1 pound lean ground beef

2 Tablespoons maple syrup

1/4 cup coconut aminos

1 Tablespoon sesame oil

1/2 teaspoon crushed red pepper flakes, or more if you like it spicy

salt and pepper, to taste

2 green onions, thinly sliced

Place the quinoa in a small stock pot and cover with 2 cups water or chicken stock. Bring to a full boil, then reduce heat to a simmer, cover, and let cook for 15 minutes.

While the quinoa cooks, brown the ground beef completely in a large pan. Drain the fat. Clear room in the pan to cook the garlic and ginger for about 1 minute or until fragrant.

In a small bowl, combine maple syrup, coconut aminos, sesame oil, red pepper flakes, salt and pepper.

Add the sauce mixture to the ground beef and let cook for 3-5 minutes to allow the flavors to set.

Once the quinoa is done, take off the heat and fluff with a fork. Serve beef over quinoa, top with green onion.