This is a pretty exciting recipe.
Not because it is gourmet, or terribly difficult, or requires any skilled technique whatsoever. Actually, for all the opposite reasons: it’s cheap, healthy, super easy, uses only one pot, and most importantly–it’s delicious and very filling. I mean–what else can a woman ask for?
Oh, yes–leftovers. This recipe makes about 6 servings, which means when I was busy studying for finals, Fritz could toss a big spoonful of this into a Tupperware, bring along a whole-wheat roll-up, and make himself a hearty Mexican-style wrap for lunch at school.
So basically, this is a recipe for perfection.
Mexican Quinoa Skillet (adapted from this recipe)
- 3/4 to 1 lb ground turkey
- 1 T olive oil
- 1 small onion, diced
- 1 green pepper, chopped
- 1 14-oz can diced tomatoes
- 1 1/2 T chili powder
- 1 t ground cumin
- 1 C red quinoa, rinsed
- 1 1/2 C water
Saute the onions and peppers in a large pot/skillet over medium high heat in 1 T olive oil, or until browned. Add the ground turkey and brown until thoroughly cooked, drain the excess fat, then toss in the spices and stir for two minutes more.
Next, add the tomatoes, quinoa, and water, and simmer on low uncovered for 20-30 minutes, until quinoa is cooked and unfurls. If the water evaporates too quickly, cover and add a bit more water as needed.
Once it’s ready, serve hot in a giant bowl and enjoy yourself some quick-n-easy comfort food. You can copy Fritz and eat it in a wrap, topped with some salsa and grated cheese. He’ll be flattered.
With all the shopping and wrapping I have to do, it’s nice to have a dinner that doesn’t take long. What’s your go-to speedy meal for a crazy night?