Tuesday, December 13, 2011

Cookin’ Greens Athlete’s Mix & Quinoa Chilli


·         1 cup uncooked quinoa, rinsed –white, black, red  or blend them!
·         1 pound extra lean ground beef (or Yves Veggie Ground Round)
·         1 tablespoon olive oil
     1 Onion Chopped
·         4 cloves garlic, minced
·         1 jalapeno pepper, seeded and minced
·         1 tablespoon chilli powder
·         1 tablespoon ground cumin
·         1 (28 ounce) can crushed tomatoes
250g (1/2 bag) Athlete’s Mix which includes:
Collards, Kale, Spinach, Red Pepper, White Beans
1 (19 ounce) can drained red or black beans (optional as Cookin’ Greens has a bean)
·         1 teaspoon dried oregano leaves
·         1 teaspoon dried parsley
·         salt and ground black pepper to taste
·         1 cup frozen corn kernels
·         1/4 cup chopped fresh cilantro


1.      Quinoa – Follow directions on packaging.
2.      If you bought bulk: Bring the quinoa and water to a boil in a saucepan over high heat.
3.      Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside.
4.      Heat a large skillet over medium-high heat and stir in the ground beef.
5.      Cook and stir until the beef is crumbly, evenly browned, and no longer pink.
6.      Drain and discard any excess grease; set beef aside.
7.      Heat the olive oil in a large pot over medium heat.
8.      Stir in the garlic, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with chilli powder and cumin; cook 1 minute more to release the flavour of the spices. Stir in tomatoes, black beans Add Athlete’s Mix (frozen or tempered), oregano, and parsley.
9.       Season to taste with salt and black pepper. Simmer until about 20 minutes.
Stir in the cooked quinoa, beef, and corn kernels.
Return to a simmer, and cook 5 minutes to reheat. Stir in the cilantro to serve.

Adapted and simplified: Source: allrecipes.com/Recipe/Quinoa-Chilli

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