Quinoa Chili Skillet

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I'm always looking for new ways to use quinoa.  It's a wonderful grain that is super healthy, versatile and extremely filling and satisfying. 

Pairing quinoa this time with chili proved to be a delicious choice.

I put my cup of quinoa over a sweet potato.  The sweet potato soaked up the juices and tasted fantastic! 

Quinoa Chili Skillet Recipe

1 cup uncooked quinoa, rinsed
2 cups water

1 lb. ground turkey, lean
1 large onion
2 tbsp. garlic, minced
1 jalapeno, seeded and minced
1 tbsp. chili powder
1 tbsp. ground cumin
2 - 15 oz. cans diced tomatoes
2 - 15 oz. cans black beans, rinsed and drained
1 green pepper, chopped
1 red pepper, chopped
1 zucchini, chopped
1 tsp. oregano
1 tsp. parsley
Salt and pepper
1 1/2 cups frozen corn, thawed
1/4 cup chopped fresh cilantro

Bring the quinoa and water to a boil in a saucepan over high heat.  Reduce heat to medium low, cover and simmer until the quinoa is tender and the water has been absorbed, about 15 - 20 minutes.

Heat a large pan and cook ground turkey. When the turkey is almost done, add the onions, garlic and jalapeno and cook until softened and ground turkey is done.  Season with chili powder and cumin, cook for about a minute.  Stir in the tomatoes, black beans, green pepper, red pepper, zucchini, oregano and parsley.  Season to taste with salt and pepper.  Simmer until the peppers are tender, about 20 minutes. 

Add the corn and quinoa and heat through.  Add the cilantro and serve. 

Total calories = 2570 calories
14 cups = 184 calories per cup

This is linked with:
Full Plate Thursday at Miz Helen's Country Cottage
Recipe and Project Linky at It's a Keeper
Foodie Friday at Designs by Gollum
Gallery of Favorites at 21st Century Housewife
Friday Favorites at Simple Sweet Home
I'm Lovin' It at Tidy Mom
Friday Potluck at EKat's Kitchen
Ultimate Recipe Swap at Life as Mom




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