Turkey Taco Quinoa Skillet
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings
  • 2 tsp extra-virgin olive oil
  • 1 onion, diced
  • 1 lb ground turkey
  • 3 cloves of garlic, minced
  • 1 (4 oz) can diced green chiles
  • 1½ Tbsp chili powder
  • 2 tsp cumin
  • ½ tsp salt
  • ½ tsp black pepper to taste
  • 1 (15 oz) can low-sodium black beans, drained and rinsed
  • 1 (14.5 oz) can diced fire roasted tomatoes
  • 1 cup frozen corn
  • ⅓ cup jarred salsa
  • ½ cup quinoa
  • ½ cup water
  • 1 cup 2% (part-skim) shredded cheddar cheese
  • chopped cilantro for garnish (optional)
  1. Heat olive oil in a large, deep skillet over medium-high heat. Once hot, add the onion and cook for 2-3 minutes or until just softened. Add the turkey and cook, breaking up with a wooden spoon to crumble, for 5-6 minutes or until no longer pink. Add garlic, stir, and cook for 30-60 seconds or until fragrant.
  2. Stir in the diced chiles, chili powder, cumin, salt, and pepper; cook for 1 minute.
  3. Add in the black beans, fire roasted tomatoes, corn, salsa, and quinoa, stirring until everything is combined.
  4. When the mixture starts to bubble add in the water, stir, 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. Turn off heat.
  5. Sprinkle the shredded cheese on top and cover with the lid until the cheese is melted. Serve with chopped cilantro, if desired.
Recipe adapted from Spoonful of Flavor
Nutrition Information
Serving size: ⅕ recipe (about 1½ cups) Calories: 464 Fat: 15.6 Carbohydrates: 46.8 Sugar: 9.6 Sodium: 935 Fiber: 8.4 Protein: 33.2 Cholesterol: 84
Recipe by Prevention RD at https://preventionrd.com/2018/05/turkey-taco-quinoa-skillet-weekly-menu/