Turkey and Spinach Quinoa

What You Need:

1 1/2 C of quinoa grain

2 C of chicken broth

1 t ground cumin

1 1/2 lb. turkey tenderloin

1/4 t of salt

2 scallions, sliced

2 mild green chilies, stemmed, seeded and chopped

1 squash, halved lengthwise and sliced

2 C of fresh spinach leaves, roughly chopped

1 red bell pepper, cored, seeded and sliced

1 C of salsa

How to Make It:

Adjust the oven temperature to 450 degrees.

Spray a cast iron Dutch oven with cooking spray.

Pour the quinoa into the prepared pan.

Add the chicken broth and cumin and stir until the cumin is dissolved.

Place the turkey into the pan.

Sprinkle in the salt.

Add the scallions 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.

Cover and bake 30 minutes or until the vegetables are fork tender.

Makes 4 servings

Quinoa is a light grain with a light nutty flavor.  It can be found in most supermarkets in the pasta/rice sections.  If you prefer a little more bit to your dish use jalapeno peppers instead of the green chilies. 

Preparation Time:  approximately 20 minutes

Baking Time:  approximately 30 minutes

Total Time:  approximately 50 minutes

Nutritional Information:  (approximate values per serving)

Calories 402; Fat 11g; Carbohydrates 56g; Cholesterol 86 mg; Sodium 268 mg; Protein 14g; Fiber 7g