In a large non-stick skillet, heat a drizzle of olive oil over medium heat. Add the ground beef, breaking it apart with a spatula, and cook for about 5-7 minutes, stirring occasionally, until it's browned and no longer pink.

Once the ground beef is nearly cooked through, add the minced garlic into the skillet and sauté for another 1-2 minutes until fragrant.

Toss in the chopped broccoli and cook for about 3-4 minutes, ensuring it remains bright green and slightly tender.

Add the cooked quinoa, tamari sauce, chopped carrot, and spring onions to the skillet. Mix thoroughly and cook for another 2-3 minutes.

Fold in spinach and cilantro, mixing just until the spinach wilts, about 1 minute.

Remove from heat and serve immediately, garnished with extra cilantro if desired.