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Categories What's New Hot Deals Hot Selling Items Blog: D. O. Classes 2012 Blog: Customer Home Dutch Ovens Dutch Oven Lids Dutch Oven Cook Books Dutch Oven Accessories Dutch Oven Cook Table Lodge Indoor D. O. Lodge Fry Pans Cast Iron Bake ware Backpacks Camp Furniture BBQ Acc. & Charcoal Starter Cookware Accessories Fire Pans , Pits & Grills Fire Starter Flashlights / Lanterns Freeze Dried Food Gold HuntersTest Kit Hot Dog Sticks Idaho T-Shirts Knives Jerky Making Marine Parts & Accessories Mono & Tripods Personal Gear Pie Cookers RV Parts & Accessories Sleeping Bags & Mats Smokers Solar Charger Stoves Survival Tents Trail Books Water Containers Water Filters / Purifiers For Your Convenience View Cart! Camper's Checklist 72 Hour Emergency Checklist Dutch Oven Recipes Dutch Oven Tips Customer Services Privacy Statement Return Policy Shipping Policy Questions & Comments Links of Interest Log Cabin Grub Lodge Dutch Ovens Dutch Oven Cookbooks Hot Dog Forks Idaho Park Service Idaho Travel Guide National Park Service		Home : Dutch Ovens Recipes : Quinoa with Turkey and Spinach Back to the Dutch Oven Recipes page. Dutch Oven Quinoa with Turkey and Spinach Ingredients: 1 1/2 Cups Quinoa Grain 2 Cups Homemade Chicken Broth or (Gluten Free Store Bought) 1 Teaspoon ground Cumin 1 1/2 pounds Turkey Tenderloin 1/4 Teaspoon Salt 1 medium Onion diced 2 mild Green Chilies, stemmed, seeded, and chopped 1 Squash, halved lengthwise and sliced 2 Cups Fresh Spinach Leaves, roughly chopped 1 Red Bell Pepper, cored, seeded and sliced 1 Cup Salsa (salsa by nature should be gluten free, but check label for cross-contamination possibilities) Directions: In your 10" Dutch Oven pre heat and oil (not the kind with flour in it). Pour the quinoa into the prepared dutch oven. Add the chicken broth and cumin and stir until the cumin is dissolved. Place the turkey into the dutch oven. Sprinkle in the salt. Add the onions and green chilies. Layer the squash into the pan. Spread the spinach leaves over the squash. Scatter the bell pepper slices over the spinach. Spread the salsa out evenly over the top. Use 13 briquettes on top of your dutch oven and 8 on the bottom. Cover and bake 1 hour, or until the vegetables are fork tender. If you prefer a little more kick to your dish use jalapeno peppers instead of the green chilies. Makes 4 servings. Prep Time: about 20 minutes Baking Time: About 1 hour Total Time: About 1 hour 30 minutes. Nutritional Information: (approximate values per serving) Calories 402; Fat 11 g; Carbohydrates 56 g; Cholesterol 86 mg; Sodium 268 mg; Protein 14 g; Fiber 7 g. Quinoa is called a grain substitute, but not a grain at all. It is really a seed. The good news, it is definitely gluten free. Quinoa is a light grain with a light nutty flavor. It can be found in most supermarkets in the pasta / rice sections. Quinoa is very nutritious and can be used in place of rice. Quinoa is a complete protein and supplies all nine essential amino acids. It is high in lysine and is an excellent source of protein. Dutch Oven Checklist ___ Dutch Ovens ___ Lid Lifter ___ Lid Rest ___ Dutch Oven Trivets ___ Charcoal Briquets (Kingsford) ___ Lighter Fluid, and matches ___ Charcoal Starter ___ Spoons,fork, knife, can opener, cutting board, hot pads, vegetable peeler, and measuring cups and spoons. ___ Aluminum Foil ___ Cook Book ___ Long Tongs ___ Whisk ___ Gloves ___ Storage Bag ___ Paper Towels ___ Dutch Oven Scraper ___ Spray bottle of vinegar ___ Spray bottle of oil ___ Don't forget the Food!!!
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