Southwestern Quinoa

• Olive oil spray
• 3/4 cup quinoa
• 1 cup broth (chicken or vegetable) or water
• 1/2 teaspoon ground cumin
• 1/2 to 3/4 pound beef or turkey, tenderloin or ground
• 1/8 teaspoon sea salt
• 1 scallion, white and green parts, sliced
• 1 green chile, stemmed, seeded, and chopped
• 1 small summer squash, halved lengthwise and sliced into 1-inch pieces
• 1/2 red bell pepper, cored, seeded, and sliced
• 3 or 4 kale or Swiss chard leaves, stemmed and roughly chopped (about 2 cups)
• 1/2 cup salsa, optional

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3. Pour in the quinoa.
4. Add the liquid and cumin and stir to dissolve the cumin and evenly coat the grains.
5. Add the meat and sprinkle with the salt, scallion, and chile.
6. Add the squash in a layer, followed by the bell pepper.
7. Top with the greens, making certain none hangs over the edge.
8. If using, pour the salsa over all.
9. Cover and bake for about 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
10. Serve immediately.
11. Calories: 402
12. Protein: 14g
13. Carbohydrates: 56g
14. Fat: 11g
15. Cholesterol: 86g
16. Sodium: 268mg
17. Fiber: 7g

olive oil spray, quinoa, broth, ground cumin, beef, salt, scallion, green chile, summer, red bell pepper, chard, salsa

Taken from www.epicurious.com/recipes/food/views/southwestern-quinoa-378814 (may not work)