Turkey Taco Quinoa Skillet
Skillets are truly ideal for meal prep, easy clean-up, and delicious flavors all melded together. This particular recipe is super flavorful and long-lasting. It yields 6 servings, so there's plenty to go around (or, if you're like me, plenty for stuffing yourself silly for a few nights in a row).
Turkey Taco Quinoa Skillet by Spoonful of Flavor
- 1/2 pound lean ground turkey
- 1/2 of a yellow onion, diced
- 2 cloves of garlic, minced
- 4 ounce can diced green chiles
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 3/4 teaspoon kosher salt
- Black pepper to taste
- 15 ounce can black beans, rinsed and drained
- 14.5 ounce can diced fire roasted tomatoes
- 1/2 cup frozen corn
- 1/4 cup jarred salsa
- 1/2 cup rinsed quinoa
- 1/2 cup water
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- Cilantro for garnish (optional)
- Spray a large skillet generously with cooking spray and heat over medium-high heat.
- When the skillet is hot, add in the diced onion and cook for about 2 minutes until it starts to soften.
- Add in the ground turkey and minced garlic and cook until the meat is almost cooked through, breaking it up into crumbles with a spoon as it cooks.
- Stir in all the spices and the diced green chiles, cooking for another minute.
- Add in the black beans, corn, fire roasted tomatoes, salsa and quinoa, stirring until everything is combined.
- When the mixture starts to bubble add in the water, cover the skillet with a lid and lower the heat to medium-low.
- Simmer for about 20-25 minutes or until the quinoa is cooked, it should still have a slight bite to it, but not be hard and crunchy.
- Sprinkle the shredded cheese on top and cover with the lid cooking until the cheese is melted.
- Serve as is, in tortillas for tacos, or on top of your favorite greens.