- Preheat large deep skillet on medium heat and swirl oil to coat. Add onion and carrots, cook for a few minutes, stirring occasionally. Transfer to a medium bowl and set aside.
- Return skillet to medium – high heat and add beef, sprinkle with salt and pepper. Cook until golden brown, stirring as necessary. If your meat releases a lot of juices and water, just increase heat and let it cook off. Watch closely not to burn.
- In a medium bowl, whisk together chicken stock and cornstarch, pour over meat. Add previously cooked onion and carrots, garlic, bay leaves, peppercorns and stir to combine. Bring to a boil, cover, reduce heat to low and cook for 45 minutes. In the meanwhile, cook quinoa as per package instructions.
- When meat is ready, add garlic powder or freshly crushed garlic, and stir. This adds a depth of flavour. Discard bay leaves and peppercorns. Add cooked quinoa, peas and fresh herbs, gently stir and serve warm.
Store: Refrigerate in an airtight container for up to 5 days.
Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop with a splash of water covered on low.