BAKED PEPPER JACK QUINOA SKILLET

Since my kids and I love quinoa, this was a no brainer for me!!!  The fact that it takes less than 30 minutes is an added bonus on these crazy school evenings.

 

 

 

1 cup quinoa                          8 oz broccoli florets

4 cups water                          4 cups baby spinach

1/2 cup light sour cream (I used plain greek yogurt)

3 cloves garlic crushed          1/2 tsp salt and pepper

4oz pepper jack cheese

 

 

In covered 5 qt saucepot, heat quinoa and 4 c water to boiling.  Cook as label directs.  Add broccoli to pot 5 min before end of cooking time.  Cook until tender.  Drain quinoa/broccoli mixture; toss with 4 c spinach; 1/2 cup sour cream/greek yogurt; 3 cloves crushed garlic;and 1/2 tsp of salt and pepper.  Spread in 10 in oven-safe skillet.  Sprinkle with cheese.  Broil on high 3 min or until melted.

 

Serves 4  340 calories, 16 g protein, 37 g carbs, 8g sat fat

 

(if using 21 day fix containers- 1 yellow, 1 green, 1/2 blue, 1/2 red)