Quick Quinoa Hash Dinner

Meal Planner or NOT?

Have you ever been standing there, at 4:30pm (moments from the witching hour) staring at your refrigerator and/or pantry and thought to yourself, “What the heck am I going to make for dinner?”

For the most part I am a planner and have meals figured out in advance to ease the stress of the crazy schedule my household ensues.  However, there have been times where my schedule has gotten the better part of me and I neglected to properly plan.  The one thing that I am pretty good at is ALWAYS having staples in my house so I can throw something together in a pinch.  Well, that is how this concoction came about, and it was a success.  I have made it a few times now and have slightly altered it each time.  Hence, when you try this recipe, have fun with it and feel free to experiment and tweak it to be your own.  Another bonus is it only takes about 20-25 minutes from start to finish.

IMG_0283Ingredients:

1 cup of uncooked quinoa

1 cup low sodium chicken or vegetable broth

1 cup water

3-5 cloves of garlic (this is a personal preference, I like lots of garlic)

1 yellow onion – chopped

1 lb of extra lean ground turkey meat

1 can each of black beans, pinto beans, garbanzo beans (really, any beans you want) all drained and rinsed.

1 can of sweet corn, drained (or 1.5 cup of frozen corn)

IMG_02841 can of diced tomatoes or 1 cup of fresh cherub tomatoes

1.5 cup of edemame

What to do:

Toast your quinoa in a dry pan; just dump it in a pan, turn it to medium and constantly stir it until it is golden brown. Then pour in your broth and water and cook for 15 minutes.  While the quinoa is cooking sauté the garlic and onions in a big skillet with a little olive oil.  Once they are cooked then add the turkey meat and cook until it is brown adding any seasonings you like, I add basil and a little oregano.  By now the quinoa is done, set it aside.  Now you will add all the beans, corn, edemame, and tomatoes to the meat.  Stir in the quinoa and allow it all to heat through.  You are now ready to serve.

There is so much you can do with this recipe, I have served it on a bed of greens, we have done lettuce wraps with it, and served with broccoli.  A few times I have topped it with salsa.  The key is to have fun with experimenting.  Enjoy!

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About sherianne

For those of you who don’t know me, my name is SheriAnne Nelson and I am happily married to my husband Mike. I’m a mother of three beautiful children ages 9, almost 6, and 3, am a passionate fitness professional, and a Star Diamond Level fitness coach within the Team Beachbody program in Scottsdale, Arizona.



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