Turkey Taco Quinoa Skillet
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
245 kcal
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Course
Main Course
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Cuisine
American
Turkey Taco Quinoa Skillet
Description
The Turkey Taco Quinoa Skillet starts by sautéing diced onions until softened, then cooking ground turkey and minced garlic until nearly done. Chili powder, cumin, salt, and pepper add a warm seasoning, followed by diced green chiles for mild heat. Black beans, frozen corn, fire-roasted diced tomatoes, salsa, and rinsed quinoa are stirred in to combine all elements. Water is added, and the mixture simmers covered over medium-low heat until the quinoa is tender but with a slight bite, about 20-25 minutes. Finally, shredded Monterey Jack and cheddar cheeses are sprinkled on top and melted under the lid for a rich finish.
This skillet dish offers a balance of protein, fiber, and spice with a somewhat chewy and moist texture from the quinoa and beans. The melted cheese binds the ingredients together and adds creaminess. It is ideal for casual dinners and can be served as a standalone skillet meal, spooned into tortillas for tacos, or over a bed of greens for variety.
Leftover turkey taco quinoa can be stored in a sealed container in the refrigerator up to 3 days or frozen for up to 3 months. Reheating is convenient on the stovetop or in the microwave after thawing.
Ingredients
- 1/2 pound ground turkey I use 99% lean, lean
- 1/2 yellow onion diced
- 2 cloves garlic minced
- 4 ounce diced green chilis can
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 3/4 teaspoon kosher salt
- black pepper to taste
- 1 (15 ounce) black beans rinsed and drained, can
- 1 (14.5 ounce) diced tomatoes fire roasted, canned
- 1/2 cup corn frozen
- 1/4 cup salsa jarred
- 1/2 cup quinoa rinsed
- 1/2 cup water
- 1/2 cup Monterey jack cheese shredded
- 1/2 cup cheddar cheese shredded
- cilantro for garnish
Instructions
- 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.
Notes
- Store leftovers refrigerated in a sealed container for up to 3 days or freeze for up to 3 months.
- Thaw frozen portions completely before reheating on the stovetop or in the microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 245kcal | 12% |
| Carbohydrates | 28.5g | 10% |
| Protein | 19.3g | 39% |
| Fat | 6.6g | 10% |
| Saturated Fat | 3.4g | 17% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.1g | 1% |
| Cholesterol | 33.5mg | 11% |
| Sodium | 475.9mg | 20% |
| Potassium | 323.8mg | 7% |
| Fiber | 6.5g | 26% |
| Sugar | 2.5g | 5% |
| Vitamin A | 390IU | 8% |
| Vitamin C | 6.1mg | 7% |
| Calcium | 36mg | 4% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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