Southwestern Quinoa

Name: Southwestern Quinoa
Ingredients: Olive oil spray; 3/4 cup quinoa; 1 cup broth (chicken or vegetable) or water; 1/2 teaspoon ground cumin; 1/2 to 3/4 pound beef or turkey, tenderloin or ground; 1/8 teaspoon sea salt; 1 scallion, white and green parts, sliced; 1 green chile, stemmed, seeded, and chopped; 1 small summer squash, halved lengthwise and sliced into 1-inch pieces; 1/2 red bell pepper, cored, seeded, and sliced; 3 or 4 kale or Swiss chard leaves, stemmed and roughly chopped (about 2 cups); 1/2 cup salsa, optional

12 ingredients

17 steps

Ingredients

Olive oil spray
3/4 cup quinoa
1 cup broth (chicken or vegetable) or water
1/2 teaspoon ground cumin
1/2 to 3/4 pound beef or turkey, tenderloin or ground
1/8 teaspoon sea salt
1 scallion, white and green parts, sliced
1 green chile, stemmed, seeded, and chopped
1 small summer squash, halved lengthwise and sliced into 1-inch pieces
1/2 red bell pepper, cored, seeded, and sliced
3 or 4 kale or Swiss chard leaves, stemmed and roughly chopped (about 2 cups)
1/2 cup salsa, optional

Directions

1

Preheat the oven to 450F.
2

Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3

Pour in the quinoa.
4

Add the liquid and cumin and stir to dissolve the cumin and evenly coat the grains.
5

Add the meat and sprinkle with the salt, scallion, and chile.
6

Add the squash in a layer, followed by the bell pepper.
7

Top with the greens, making certain none hangs over the edge.
8

If using, pour the salsa over all.
9

Cover and bake for about 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
10

Serve immediately.
11

Calories: 402
12

Protein: 14g
13

Carbohydrates: 56g
14

Fat: 11g
15

Cholesterol: 86g
16

Sodium: 268mg
17

Fiber: 7g