Serves 4

YOU’LL NEED
1 cup quinoa uncooked, rinsed
2 cups water
1 pound 80/20 ground beef
8 oz chopped canned tomatoes
1 tbsp grapeseed oil
1 onion, diced
5 cloves garlic, minced
1 red jalapeno pepper minced
1 tbsp chili powder
1 tbsp cumin, ground
1 green bell pepper medium diced
1 red bell pepper medium diced
8 oz field peas
8 oz black beans
8 oz corn kernels
1 yellow bar squash diced

MAKE IT

1. Bring quinoa and water to a boil, cover and cook for approximately 15 minutes or until all water is absorbed.
2. In a medium sauté pan over high heat, add ground beef and stir beef until cooked through. Drain of fat and set aside.
3. In large pot over medium to high heat, add grapeseed oil, onion, jalapeno, peppers, field peas, squash, and garlic. Continue to stir until vegetables are soft.
4. Next add cumin, chili powder, and chopped tomatoes.
5. Finish by adding your cooked ground beef back to your quinoa and vegetable mixture.
THE MACROS

CALORIES: 505
PROTEIN: 31 g
FAT: 18 g
CARBS: 54 g

ROBERT SAYS:
This doesn’t have to be a standalone meal. It’s hearty enough to serve at parties as a dip along with corn chips or toasted pita wedges. While still piping hot, you can add a sprinkle of crowd-pleasing mozzarella or pepperjack cheese.