Healthy Eating: Moroccan Chili with Quinoa

This is one of my favorite Rachael Ray recipes that I've adapted to my family's tastes. Her original recipe calls for couscous, but I prefer the texture and flavor of quinoa.


Ingredients:
Chili
1 tbsp extra-virgin olive oil
1 lb ground beef*
1 tbsp chili powder
1 1/2 tsp coriander
1 1/2 tsp cumin
1 tsp paprika
1/8 tsp cinnamon
1 bay leaf (dried or fresh)
1 medium onion (or half large onion), chopped
1/2 green bell pepper, seeded and chopped
1 clove garlic, finely chopped
1 tbsp lemon juice
1 tbsp Worcestershire sauce
1-15 oz can tomato sauce


Quinoa
1 cup quinoa
2 cups beef broth (or water)


Directions:

1. Cook your quinoa in the same way you cook your rice. I use a rice cooker, but you can always use the stovetop!
2. Heat the oil in a large skillet over medium heat. Once olive oil starts shimmering, add your ground meat.
3. While meat is browning, add the chili powder, coriander, cumin, and paprika. Stir to coat.
4. Add onions, garlic, and bell pepper. Let cook for a few minutes, or until onion and bell pepper start to soften.
5. Add lemon juice, Worcestershire sauce, and tomato sauce. Reduce heat and simmer for 10 minutes (or until you're ready to serve dinner).
6. Serve atop the quinoa with a spoonful of sour cream, sprinkle of cheddar cheese, or both!

Enjoy!