Cook the quinoa. Rinse 1 cup quinoa in a fine-mesh strainer. Add to a pot with 2 cups low-sodium broth or water and a pinch of salt. Bring to a boil, then reduce to low, cover, and cook 15 minutes. Remove from heat, keep covered 5 minutes, then fluff.

Prep the veggies. Dice red bell pepper and cucumber, halve cherry tomatoes, and finely chop red onion and parsley. Keep spinach or greens ready to go. Set aside.

Season the beef. In a small bowl, mix cumin, smoked paprika, black pepper, and a pinch of salt. Add minced garlic and lemon zest. This blend will keep the flavor bright and clean.

Cook the beef. Heat 1 tablespoon olive oil in a skillet over medium-high. Add the lean ground beef, breaking it up with a spatula. Sprinkle in the spice mix. Cook until browned and cooked through, 5–7 minutes. Taste and adjust salt and pepper.

Make a simple lemon drizzle. In a small bowl, whisk 1 tablespoon olive oil with the juice of 1 lemon, a pinch of salt, and black pepper. For a touch of heat, add a pinch of chili flakes.

Assemble the bowls. Divide quinoa into 4 bowls. Top with a handful of spinach, spoonfuls of beef, and a mix of tomatoes, cucumber, bell pepper, and onion. Sprinkle parsley over the top.

Finish and serve. Drizzle with the lemon dressing. Add optional avocado slices or a small spoon of Greek yogurt for creaminess. Serve warm with extra lemon wedges.