My Go-To Mounjaro Meal Prep: The Quinoa Beef Recipe

This is the recipe I teased in both my Week 1 and Week 2 recaps and kept promising to post - my go-to Mounjaro meal prep. It’s quinoa, lean minced beef, and veggies, makes 4 mealpreppable portions, and it’s the meal I fall back on more than anything else because it’s high in protein, easy to portion, and reheats well straight from the fridge.

Ingredients (4 portions)

• 150g quinoa
• 400-500g lean minced beef
• 1-2 red bell peppers
• 1 white onion (preferably sweet)
• 1 medium zucchini
• 2-3 tbsp olive oil
• Salt, pepper

How to make it

1. Chop the bell pepper, onion, and zucchini.
2. Heat the olive oil and slightly glaze the onion first.
3. Add the beef and cook it through, breaking it up as it browns.
4. Cook the quinoa separately, then add it in last and mix everything together well.
5. Season with salt and pepper (or one of the mixes below).

That’s it - no complicated technique, just chop, cook, combine. I usually eat one portion straight away and split the rest into mealprep boxes in the fridge, ready to reheat when I don’t want to think about food.

Why this recipe works on MJ

This is basically built for the GLP-1 calorie range I try to stay in - 1,500-1,700 kcal a day, with protein as the priority so I’m not losing muscle along with the fat. Lean beef and quinoa both carry real protein per portion, and since appetite is already reduced on Mounjaro, a meal like this that’s dense in protein but not huge in volume fits how much I can actually eat in one sitting. I log it in the Macros app like everything else, so I’m not guessing at whether it fits - it does.

Two seasoning options

I personally keep it simple - just salt and pepper, most days. But if you want more flavor, here are two directions that work well with the same base:

Spanish smoky: smoked paprika (pimentón), a pinch of cumin, garlic powder, dried oregano, salt and pepper. Warm and a little smoky - fits the beef nicely without adding sugar or extra carbs.

Warm and earthy: ground cumin, ground coriander, a pinch of turmeric, garlic powder, and chili flakes if you like heat. Closer to the spice mix I used on some homemade samosas a while back - works surprisingly well with the quinoa.

Mealprep notes

Split into containers as soon as it’s cooled a bit, and it keeps well in the fridge for a few days. It reheats fine in the microwave - I haven’t noticed the veggies going soggy or the quinoa drying out if you don’t overdo the reheat time.

Thanks for reading!