Dutch Oven Quinoa with Turkey & Spinach
Dutch Oven Quinoa with Turkey & Spinach
Ingredients:
1 1/2 Cups Quinoa Grain
2 Cups Homemade Chicken Broth or (Gluten Free Store Bought)
1 Teaspoon ground Cumin
1 1/2 pounds Turkey Tenderloin
1/4 Teaspoon Salt
1 medium Onion diced
2 mild Green Chilies, stemmed, seeded, and chopped
1 Squash, halved lengthwise and sliced
2 Cups Fresh Spinach Leaves, roughly chopped
1 Red Bell Pepper, cored, seeded and sliced
1 Cup Salsa (salsa by nature should be gluten free, but check label for cross-contamination possibilities
Directions:
In your 10″ Dutch Oven pre heat and oil (not the kind with flour in it). Pour the quinoa into the prepared dutch oven. Add the chicken broth and cumin and stir until the cumin is dissolved. Place the turkey into the dutch oven. Sprinkle in the salt. Add the onions and green chilies. Layer the squash into the pan. Spread the spinach leaves over the squash. Scatter the bell pepper slices over the spinach. Spread the salsa out evenly over the top. Use 13 briquettes on top of your dutch oven and 8 on the bottom.
Cover and bake 1 hour, or until the vegetables are fork tender.
If you prefer a little more kick to your dish use jalapeno peppers instead of the green chilies.
Makes 4 servings.
Prep Time: about 20 minutes
Baking Time: About 1 hour
Total Time: About 1 hour 30 minutes.
Nutritional Information: (approximate values per serving)
Calories 402; Fat 11 g; Carbohydrates 56 g; Cholesterol 86 mg; Sodium 268 mg; Protein 14 g; Fiber 7 g.
Quinoa is called a grain substitute, but not a grain at all. It is really a seed. The good news, it is definitely gluten free.
Quinoa is a light grain with a light nutty flavor. It can be found in most supermarkets in the pasta / rice sections.
Quinoa is very nutritious and can be used in place of rice. Quinoa is a complete protein and supplies all nine essential amino acids. It is high in lysine and is an excellent source of protein.
Dutch Oven Quinoa with Turkey & Spinach
Never hurts to add parsley and cheese at the end