Southwestern Quinoa

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

December 9, 2011

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.

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