A Zesty One Pot Mexican Quinoa Dinner
The holiday is behind us, we have all loosened our belts, or in some cases poked extra holes in our belts with a paring knife (I’m just guessing). With visions of huge turkey dinners and huge leftover sandwiches dancing in our heads, what do we have for dinner now?
For me, I’m ready for something relatively healthy (compared to what I have eaten for the past several days, what isn’t)?
Just a few months ago I never would have seen myself posting a recipe with not only ground turkey, but definitely not with quinoa. Quinoa? I don’t even know what it is, but I have slowly started to acclimate myself to the evil pseudo grain. And you know, it isn’t bad. I guess too many “healthy” restaurants that serve plain quinoa with steamed kale put the fear in me. But like most things, it can be a tasty treat if served in tasty ways.
Sure, I top it with sour cream and pepper jack with corn chips on the side, buy hey, it could be worse.
I was kind of inspired by Spanish Rice and maybe a little by a certain product that is intended to assist hamburger.
Yes, it still has turkey in it, like you have been eating since Wednesday, but it is ground turkey. You just want to wean yourself off the “bird” a little at a time. Once you have the turkey on your back you don’t want to quit cold, um cold what? Well, I guess that is where the name comes from. Anyway this recipe is intended to get you back to normal.
But, as I usually caution, do not use ground turkey breast, use ground dark turkey. It took me awhile to get used to ground turkey at all, but ground white turkey, I am not sure if I will ever be OK with that.
And I am starting to warm up to quinoa. It is super fast to cook and takes on the flavors of whatever you cook it with, kind of the “tofu theorem”.
To start, in a couple of tablespoons of oil over medium heat, sauté the turkey and onions until the turkey is no longer pink.
Dump in the garlic and continue to sauté for a minute longer.
Now’s the time to introduce a packet of taco seasoning (I always look for one with no MSG) and the quinoa (always make sure to rinse quinoa well before cooking).
Stir and sauté for another minute or so.
In a measuring cup, pour a can of Ro-Tel (juice and all), or another brand of diced tomatoes with green chiles. Then add enough chicken (or vegetable) broth to make 2 cups.
Add the tomato/broth mixture and stir.
Dump in a can of black beans (drained and rinsed) and a cup of frozen corn (fire roasted corn would probably be nice in this also).
Give the whole kit ‘n’ caboodle a stir and lock the top on the pressure cooker.
Bring to high pressure and set time for 2 minutes.
When time is up, let pressure come down on its own. If pressure is not completely released after 10 minutes, do a quick release.
Let sit another 5 minutes or so to further absorb the liquid.
Serve in bowls or on plates, topped with grated cheese (I like to use pepper-jack), sour cream and chopped cilantro.
I serve it with corn chips on the side. I usually put them right on top, it provides just the crunch it needs.
|Mexican Quinoa Dinner|| |
- 1 pound ground turkey
- ½ sweet onion, diced
- 3 cloves garlic, pressed
- 1 cup quinoa, rinsed well
- 1 envelope taco seasoning
- 1 can Ro-Tel (10 oz), juice included (or other brand diced tomatoes with green chiles. If the can is larger than 10 ounces, use only one cup)
- Chicken Stock (enough to make 2 cups when combined with the tomatoes)
- 1 can black beans, drained and rinsed
- 1 cup frozen corn
- Salt and Pepper to taste
- Serve with corn chips
- Shredded cheese, sour cream, chopped cilantro
- Over medium heat, sauté the turkey and onion in 2 tablespoons oil
- Toss in the garlic and continue to sauté for another minute
- Add the quinoa (make sure that it is rinsed well) and stir together with the turkey mixture
- Add in the taco seasoning and sauté for 30 seconds
- Pour in the Ro-Tel and chicken stock mixture
- Add the black beans and the frozen corn
- Give it a stir and lock the top on the pressure cooker
- Bring to high pressure for 2 minutes
- When time is up, remove from heat (if using electric, make sure it is turned off or unplugged)
- Let pressure come down on its own for ten minutes, then do a quick release
- Let set for a minute or so, then fluff with a fork
- Serve on plates or in bowls with cheese, sour cream and cilantro