Name: Southwestern Quinoa
Yield: serves 2
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

Quinoa is not only a complete protein, providing all the essential amino acids, it’s also gluten-free. This light and delicate grain has a delicious nutty flavor that is perfect for summer weather. The type of chile is up to you. For a milder flavor, choose an Anaheim green chile; pasillas or jalapeños will give more of a bite. You may use spinach rather than kale or chard. If you find that your greens emerge browner than you’d like, move them down a layer and top with the bell pepper instead.

Recipe information

Yield
serves 2

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

Preparation

Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Step 3
Pour in the quinoa. Add the liquid and cumin and stir to dissolve the cumin and evenly coat the grains. Add the meat and sprinkle with the salt, scallion, and chile.
Step 4
Add the squash in a layer, followed by the bell pepper.
Step 5
Top with the greens, making certain none hangs over the edge. If using, pour the salsa over all.
Step 6
Cover and bake for about 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Step 7
Calories: 402
Step 8
Protein: 14g
Step 9
Carbohydrates: 56g
Step 10
Fat: 11g
Step 11
Cholesterol: 86g
Step 12
Sodium: 268mg
Step 13
Fiber: 7g

Glorious One-Pot Meals

Recipe information

Ingredients

Preparation

Step 1

Step 2

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Step 5

Step 6

nutrition information

Step 7

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Step 13

Recipe notes