Guiltless Gourmets

Rounding out our week celebrating Ancient Grains, here’s a yummy easy recipe from Chef Lea!

Mexican Quinoa

Ingredients
3 cups cooked quinoa
1 zucchini, diced
1 yellow squash, diced
1 tsp cumin
1/2 tsp chili powder
salt and pepper to taste
1 cup salsa
1/4 cup chopped cilantro
1 scallion, chopped
Cooking Instructions
1) Cook quinoa according to package directions

2) While quinoa is cooking, saute squash and zucchini in olive oil over medium-high heat with cumin, chili powder, salt and pepper.

3) Add cooked quinoa and salsa to the skillet with the veggies, stir to combine.

4) Garnish with fresh cilantro and scallions

Here are two of our favorite dressing recipes. Enjoy the weekend everyone!

Here is a great way to use canned pumpkin in a savory recipe:

Turkey-Pumpkin Chili:
(Serves 4-6)

1 tbsp olive oil
1 lb organic ground turkey
1 cup chopped yellow onion
1/2 cup chopped red bell pepper
3 cloves garlic, grated
1 tbsp ground cumin
2 tbsp chili powder
1 tsp smoked paprika
1 tsp onion powder
1/4 tsp crushed red pepper flakes
2 tsp salt
1/2 tsp black pepper
1/4 cup tomato paste
1-15oz can organic pumpkin purée
1-15oz can kidney beans, drained & rinsed
1- 14.5oz can fire roasted and crushed tomatoes
1 cup beef broth

1) Heat olive oil in a Dutch oven over medium-high heat. Add in turkey and cook, while breaking up meat with a wooden spoon.
2) When meat is browned, add in onion, red pepper and spices. Cook stirring occasionally until veggies have softened. About 5 minutes.
3) Add garlic and tomato paste, stirring to combine with meat mixture and continue cooking for 2 minutes.
4) Stir in remaining ingredients and bring mixture to a boil. Reduce heat and cover, allowing chili to simmer for 30 minutes.
5) Serve with your favorite chili toppings.