Quinoa is not only a complete protein, providing all the essential amino acids, it’s also gluten-free. This light and delicate grain has a delicious nutty flavor that is perfect for summer weather. The type of chile is up to you. For a milder flavor, choose an Anaheim green chile; pasillas or jalapeños will give more of a bite. You may use spinach rather than kale or chard. If you find that your greens emerge browner than you’d like, move them down a layer and top with the bell pepper instead.

　　

Ingredients

serves 2

　　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

　　

Step 1

Preheat the oven to 450°F.

　　

Step 2

Spray the inside and lid of a cast-iron Dutch oven with olive oil.

　　

Step 3

Pour in the quinoa. Add the liquid and cumin and stir to dissolve the cumin and evenly coat the grains. Add the meat and sprinkle with the salt, scallion, and chile.

　　

Step 4

Add the squash in a layer, followed by the bell pepper.

　　

Step 5

Top with the greens, making certain none hangs over the edge. If using, pour the salsa over all.

　　

Step 6

Cover and bake for about 35 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

　　

nutrition information

Step 7

Calories: 402

　　

Step 8

Protein: 14g

　　

Step 9

Carbohydrates: 56g

　　

Step 10

Fat: 11g

　　

Step 11

Cholesterol: 86g

　　

Step 12

Sodium: 268mg

　　

Step 13

Fiber: 7g

　　Glorious One-Pot Meals