This recipe is my own adaptation of a recipe in Graham Kerr's Best (a low fat heart-healthy cookbook). It uses quinoa, a grain that many of us in America have not yet tried. It stretches the beef and allows for lot's of flexibility and creativity. If you think you'd like my version, but don't like some of the ingredients, try swapping them out for something else! * New Information: I have used ground turkey breast as a substitute for the beef and brown rice rather than potatoes. Even healthier!