Mexican Quinoa Skillet

~ serves 5-6

- 2, 15 oz cans of diced tomatoes, do not drain

- ½ cup frozen corn, thawed (preferably organic)

- 1 lb lean ground beef

- 1 red bell pepper, diced

- 1 green bell pepper, diced

- 1 medium yellow onion, diced

- 1 small jalapeno, seeds removed and minced (optional)

- 2 cups spinach

- 2 cups cooked quinoa

- 2 teaspoons garlic powder

- 1 teaspoon onion powder

- 1 ½ teaspoon chili powder

- 1 teaspoon ground paprika

- ½ teaspoon salt

- ¼ teaspoon ground pepper

- 1 teaspoon ground cumin

- ¼ teaspoon ground cayenne pepper

- 1 teaspoon dried oregano

* If you like a lot of spice add 2 teaspoons chili powder and 1 ½ teaspoons ground paprika in replace of the measurements listed.

     Start by washing and dicing all the peppers and onion. Next start boiling 2 cups of water in a small pot to cook the quinoa in, once it is boiling add 1 cup of dry, rinsed quinoa. While the water is starting to boil heat a large, deep skillet over medium heat. Add the ground beef to the skillet and brown the beef while breaking it into small pieces. Once the beef looks almost cooked (a little pink is ok), drain any grease from the pan and then add the peppers and onion to the ground beef, cover with a lid to help the peppers cook faster. Continue to cook over medium-low heat for 5 minutes, stirring every minute, after 5 minutes add all of the spices and continue to stir.  While the beef and vegetables are cooking, continue to check on the quinoa, it will be fully cooked when the water has been fully absorbed, and you can fluff it slightly with a fork. Next, add the corn and diced tomatoes to the skillet, stir to combine and cook over low heat for 5 minutes.  Once the quinoa is ready, add it to the skillet, stir to combine and then stir in the spinach just so it wilts. It’s that easy! Serve this dish with some cheddar cheese sprinkled on top or a dollop of nonfat, plain greek yogurt.