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Turkey Taco Quinoa Skillet Recipe

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3.9 from 13 reviews

This Turkey Taco Quinoa Skillet is a flavorful and healthy weeknight dinner that combines lean ground turkey, quinoa, and classic Mexican spices in one hearty dish. Packed with protein and fiber, this one-pan meal is perfect for a quick and nutritious family dinner, with melted cheese adding a delicious finishing touch.

Ingredients

Protein & Vegetables

  • 1/2 pound lean ground turkey (99% lean)
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 4 ounce can diced green chilis
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (14.5 ounce) can diced fire roasted tomatoes
  • 1/2 cup frozen corn

Spices & Seasonings

  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 3/4 teaspoon kosher salt
  • Black pepper, to taste

Grains & Liquids

  • 1/2 cup rinsed quinoa
  • 1/2 cup water
  • 1/4 cup jarred salsa

Cheese & Garnish

  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese
  • Cilantro, for garnish

Instructions

  1. Prepare the skillet: Spray a large skillet generously with cooking spray and heat it over medium-high heat.
  2. Sauté onions and turkey: When the skillet is hot, add the diced onion and cook for about 2 minutes until it begins to soften. Then add the ground turkey and minced garlic, cooking until the turkey is almost cooked through, breaking it up into crumbles as it cooks.
  3. Add spices and chilis: Stir in the chili powder, cumin, kosher salt, black pepper, and diced green chilis. Cook everything together for another minute to blend the flavors.
  4. Combine remaining ingredients: Add the black beans, frozen corn, diced fire roasted tomatoes, salsa, and rinsed quinoa to the skillet. Stir well until all the ingredients are combined and begin to bubble.
  5. Simmer quinoa: Pour in the water, cover the skillet with a lid, and reduce the heat to medium-low. Let the mixture simmer for 20-25 minutes or until the quinoa is cooked but still has a slight bite, not crunchy.
  6. Melt cheese: Sprinkle the shredded Monterey Jack and cheddar cheese evenly on top. Cover the skillet again and cook until the cheese has melted.
  7. Serve: Garnish with fresh cilantro and serve the skillet as is, inside tortillas for tacos, or over your favorite greens.

Notes

  • Storage: Store leftovers in a sealed container in the refrigerator for up to 3 days. Freeze for up to 3 months. Thaw before reheating on the stovetop or in the microwave.

Find it online: https://cookedbysarah.com/turkey-taco-quinoa-skillet-recipe/