Friday, March 8, 2013

Turkey and Quinoa "Chili"

This is one of Reid's new favorites, which is awesome because it is quick, easy, and I usually have most the ingredients on hand. Plus, it's protein packed and makes yummy left over lunches. Last time I brought it for lunch one of the other vets asked for the recipe, and I knew I had to stop procrastinating about posting it. I call it "chili" because Reid argues real chili doesn't have anything but meat (more on that later...if I can ever convince him to publish his family's competition winning chili recipe). Anyway, because of that, we call it turkey and quinoa stew or turkey and quinoa fiesta at home. It takes about 25 minutes to make, so it's a great weeknight meal.

Ingredients:
1 lb lean ground turkey
1 small green bell pepper, chopped
15 oz can pinto beans, drained and rinsed
15 oz can diced tomatoes
14 oz can chicken broth
1 cup quinoa, rinsed
2 tsp each: chili powder, ground cumin, oregano (or you could use one of those taco seasoning packets)
3 garlic cloves, minced
1 jalapeño, seeded and chopped, optional
1 tsp lime juice
salt & pepper
Shredded cheddar cheese, optional
1 tbs chopped cilantro, optional

In a large pan with a little olive oil, brown the ground turkey, garlic and onion over medium heat.

Add the green pepper, jalapeño, and chili powder, cumin, and oregano. Stir to coat with the seasoning.

Add the beans, diced tomatoes, chicken broth and quinoa. Turn up the heat to high and bring to a boil. Then cover and simmer about 20 minutes until quinoa soaks up most of the liquid.

Stir in the lime juice and serve! I sprinkled a bit of shredded cheddar cheese and chopped cilantro on top.





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