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Rendezvous Skillet Stew

Picture cowboys out on the range under the stars with their cast iron pans over an open fire, and then throw in a lot of fresh vegetables. If that ever actually happened, this is what it might have looked like. It's a great source of protein sharing both animal and plant sources. In the spirit of the range it all gets done in one skillet, except for the quinoa (*or alternative) that is.
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Prep Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Red Meat
Ingredients Method

Ingredients
  

  • 1 cup(s) quinoa dry
  • 3 zucchini(s) diced 1/2" pieces
  • 2 green onion diced
  • 1 lb(s) ground sirloin
  • 3 garlic clove(s) crushed
  • 1 tbsp cumin
  • 2 tsp Italian seasoning
  • 1 tsp sea salt
  • 1 tsp paprika or more to taste
  • 1 bunch kale stemmed and chopped fine
  • 10 oz(s) frozen bell peppers chopped small
  • 1/4 cup(s) sour cream

Method
 

  1. Prep Work: Chop zucchini and onion; store together. Chop kale and bell peppers. Peel garlic cloves.
  2. Place quinoa and 2x as much water in pan with lid. Bring to a boil then reduce heat to slow simmer and keep lid on for 15-20 min. until done.
  3. Meanwhile, heat olive or grapeseed oil in large skillet to medium heat, then add zucchinis and green onion. Saute 4 min.
  4. Push vegetables to edges and pat meat down in center of pan so that it is like a large pancake. Cook 3 min., then turn over, break up with spatula and cook 3 more min.
  5. Stir meat with zucchini in pan, then add garlic, cumin, Italian seasoning, salt and paprika . Add kale and bell peppers, stir to combine all, turn heat to low and put lid on for 10-15 min.
  6. Finished when kale is completely wilted and reduced in size. Stir in sour cream. Serve in soup bowl over quinoa or other grain. Salt and pepper to taste. * Brown rice, spaghetti squash "spaghetti noodles" OTL 2011