Monday, January 14

Menu Idea Monday: Mexican Quinoa Skillet

It's winter. Snowy, slushy roads make commutes take longer and everyone is either sick or trying not to get sick. So today's recipe is an easy, nutrient-packed dish that take 25 minutes start to finish and reheats well for your convenience: Mexican Ground Beef Quinoa Skillet.

Just made this a couple days ago - sorry I wasn't talented enough to take a picture to post with it!

Mexican Ground Beef Quinoa Skillet

1 lb ground beef
1/2 cup chopped onions
(1) 15oz can diced tomatoes (I use the Italian seasoned kind)
1 1/2 tbsp chili powder (or just sprinkle in a little cayenne pepper to taste)
1 cup quinoa
1 1/2 cups water (or stock)
1 tsp cumin

Brown the beef and the onion in a skillet. Add remaining ingredients, and simmer uncovered 20 minutes (or until quinoa is soft - may take slightly less time depending on your stove). Serve & enjoy. Reheats fine in the microwave (if you must) or even better in a skillet. Add a little water to it, drop a lid on and let sit over medium low heat for a couple minutes and you're good to go!

Recipe Notes: Quinoa is a powerhouse nutrient - extremely good for you and yummy besides! You can easily change up the recipe - sub shrimp or chicken for the beef if you want, or toss in a handful of diced veggies. Any kind you have on hand will work. I also like to use chicken stock instead of water for a little added nutrient and flavor boost.

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