Remember how I used to post three times a week? Yeah, me
neither. Holy crap I’ve been busy. I last posted on February 27, so pretty much
two whole months of silence. Sorry about that.
So here is a recipe that I made this week, it is a hybrid of
a few recipes that I found on Pinterest and ended up with a bonus dinner out of
it as well.
Ingredients
1 lb. ground turkey breast
1 tsp. kosher salt
1 can (15 oz) diced tomatoes
1 can (15 oz) black beans, rinsed and drained
1 cup (or more) frozen corn
1 cup quinoa (uncooked)
6-8 fresh red bell peppers
1 cup shredded cheddar cheese
2 green onions, sliced
Sour cream (optional)
Instructions
PREHEAT YOUR OVEN TO 350 DEGREES. I swear if I cook one more
thing and am not told to preheat the oven at the top of the recipe I never
remember until I’m about to throw whatever I’m cooking into the oven. And mine
takes FOREVER to heat up.
You’re going to want to start with you quinoa and get that
going first. If your quinoa has directions, by all means go with those. Here’s
what I did. Rinse quinoa under running water. Bring one and a half cups of
water to boil with quinoa in a pan. Once it boils reduce to low and simmer
until most of your water has evaporated, kind of like cooking rice, for about
ten minutes. I, of course, forgot to set
damn timer, so I had to strain mine because I had no idea how long it had been
cooking and didn’t want to overcook the quinoa.
I cut up the remaining bit of pepper from the top scrap and ended up with almost a cup of of sweet peppers to use later this week.
Extra bonus recipe. I had a decent amount of leftover filling, so I added two small cans of tomato sauce and some spices and made Santa Fe Chili! I’m so smart. I let it cool and then tossed it into a freezer safe container and put that in the freezer for a day I’m too tired (lazy) to cook.