Even a food blogger gets a little lazy come dinner time. Now, we’re not talking eating cold Chef Boyardee directly out of the can, but… close.
This recipe evolved from an evening our fit stuffed bell peppers were on the menu, but we just couldn’t be bothered with all that blanching, stuffing and baking time.
We diced up the peppers and basically dumped all the ingredients in one big skillet. Then we renamed it and this recipe was born. Luckily for you, this dish is delicious and crazy easy.
For those of you unfamiliar with quinoa, it is a grain-like seed that is a great source of high-quality protein. Vegetarians and vegans use quinoa religiously for their protein needs they don’t get from meat. It is also gluten-free and a complex carb. The more you know. *shooting star*
Also, it is pronounced “keen-wa.” Don’t sound stupid when you tell all your friends about this recipe.
- 1 pound ground turkey, we like the 93/7 fat content best
- 1 cup quinoa
- 2 cups low-sodium beef broth
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 orange pepper, diced
- 1 jalapeño, diced (seeded, if desired)
- 1 medium onion, diced
- 2 teaspoons cumin
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 – 14.5-ounce can diced tomatoes, drained
- feta cheese, for serving
In a medium sauce pan, begin cooking the quinoa with the beef broth. Meanwhile, in a very large skillet over medium-high heat, begin cooking the ground turkey, about 10-15 minutes.
Add all of the diced vegetables, seasonings and tomatoes. Cook covered over medium-high heat until the vegetables are slightly tender, about 15 more minutes, stirring occasionally.
Remove lid, turn heat to high, stir in quinoa and cook for an additional 3-4 minutes, stirring frequently.
Allow to cool slightly, and serve topped with feta cheese.
*By removing the ground turkey, and just using the sautéed vegetables, you can turn this dish into a healthy, protein-rich vegetarian dish.