Wednesday, October 10, 2012

Skillet Fiesta {gluten, dairy and egg-free}

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What is Skillet Fiesta?  Glad you asked.  Its a wonderfully tasty healthy party on your plate.  How's that for a made-up name for a made-up dinner?  Sometimes good recipes require work and trial and error, but sometimes they just happen while you're making dinner.  That's how this one came to be -and my family is pretty happy about it.  Plan this dish for one of those nights that you don't have a lot of time or energy to prepare dinner but you're really hungry for something substantial.  By the way, if you don't have quinoa on hand, brown rice would be a great alternative.

Skillet Fiesta {gluten, dairy and egg-free}

1 cup uncooked quinoa (cooked to yield about 4 cups quinoa)
1 pound ground beef or ground turkey
1 onion, diced
1 can petite diced tomatoes or about 2 cups diced fresh tomatoes
1 can black beans (or about 2 cups prepared black beans)
3 cloves garlic
salt and pepper to taste

In a medium saucepan, cook quinoa according to package directions.  (I cook quinoa just like rice:  1 cup quinoa cooked in 2 cups water.  Bring to a boil, reduce heat, cover and simmer for about 15-20 minutes.)  Meanwhile, in a large skillet cook diced onion for a few minutes until tender.  Add to skillet ground beef/turkey.  Brown.  Add in tomatoes, black beans, garlic, salt and pepper.  Cook until everything is heated through.  Once quinoa is done, add quinoa to skillet and stir to combine.  Serve hot alongside a garden salad.

NOTE:  This recipe works well to stock the freezer.  Just make a double batch and freeze one for another night.

This recipe is being shared at Ultimate Recipe Swap

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