Hello, and thank you for joining us for this week’s episode of: Accidentally Delicious.
I totally should have been a game show announcer. Or at least just been on a game show at some point. Particularly one where I get to hang out with Marc Summers. Oh wait, I already did that… but that doesn’t count because it was like 2 seconds and he didn’t even seem all that excited. I know right? Obviously he didn’t get the memo that I’m kind of a big deal.
So anyways, about this happenstance of delightful food. It all started when I was in one of my fridge-clearing-out modes, and I realized I had some ground turkey that needed sauteing, toot suite. I also realized that I had bought quinoa for like, the gajillionth time, despite the fact I already have bags upon bags of it, sitting in my cupboard. Why do I always think I’m out of quinoa? It’s like my brain goes all senior-moment when I get in the grain aisle. (Don’t even go there with couscous. I could fill a swimming pool with it.)
Anyways, so I grabbed some random items and threw them in a pan.
Fact: black beans, peppers and onions = always a good idea. #JessLaw
PS- I should make mention here that last week, I attempted one of these “oh crap, I have too much food in the fridge that is near-death and I should make something” challenges, and let’s just say, if anyone’s in the market for a recipe on how to create the taste of hot garbage, I’m your girl.
But that’s a story for another day. Back to the edible meal.
Quinoa Enchilada Stew
Cook time: About 20 minutes total
1 cup uncooked quinoa, prepared according to package
1 lb lean ground turkey
chopped onion and peppers (about 1/2 cup)
15oz can black beans, drained and rinsed
1 tsp. cumin
15 oz can enchilada sauce
3oz 1/3 less fat cream cheese (about 1/3 of the 8oz block)
1/3 cup shredded reduced-fat Mexican cheese
Salt & Pepper to taste
Sriracha for serving
Directions: In a pot, prepare quinoa according to package. In a large sautee pan over med-high heat, spray with cooking spray and cook peppers and onions for about 5 minutes, until tender. Add ground turkey and cook until browned. Add black beans and cook another few minutes, add enchilada sauce and cumin and reduce to a simmer. (I like to use a potato masher and smash up the beans a little, but it’s your call). Stir in cheeses and quinoa and cook for another 5-10 minutes over low heat, or until some of the liquid is absorbed. Salt and pepper to taste, and add a dash of sriracha for some added heat.
This was such a good dinner. It was filling, but still on the light side, and had tons of flavor. And best of all, it only took about 20 minutes to throw together. Brandon looked at me like I was trying to poison him when I first spooned a heaping serving into his bowl, but much to my smug delight, he scarfed it down and quickly went back for seconds. Which of course means I got to wear a “told you so” look on my face for no less than 1 minute while he admits I was right. Muahaha. A success on all accounts!
BTW, speaking of Game Shows, let’s all say a prayer for my homeboy, Alex Trebek. Not only does he kind of look like my dad, but he’s the man and I love him. Get well soon, Alex!