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 (14.5 oz) can petite diced tomatoes or about 2 cups diced fresh tomatoes
1(14.5 oz) can black beans (or about 2 cups prepared black beans)
3 cloves garlic, minced
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.  After draining cans, 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


  1. 1 can of tomatoes / black beans -- I assume you mean the 14.5 oz cans and not the 28 oz cans??

  2. Yes, the cans are 14.5 oz size. Sorry to be unclear!


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