Turkey Taco Quinoa Skillet
Turkey taco quinoa skillet is made with ground turkey, quinoa, black beans, corn, tomatoes, Mexican spices, and cheese. It's family-friendly and a great weeknight dinner!
Servings: 5 servings
Ingredients
- 1 tablespoon olive oil
- 1/2 cup diced yellow onion
- 1/2 pound lean ground turkey
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon kosher salt
- Freshly ground black pepper to taste
- 4 ounce can diced green chiles
- 15 ounce can black beans, drained and rinsed
- 14.5 ounce can diced fire roasted tomatoes, undrained
- 1/2 cup fire roasted frozen corn
- 2 tablespoons chopped cilantro
- 1/2 cup uncooked quinoa
- 1/2 cup salsa verde
- 1/2 cup water
- 1 cup shredded Colby Jack cheese
Instructions
- Add the olive oil to a 12 inch skillet that has a lid. Heat the oil over medium-high heat. Add in the onion and turkey. Crumble and brown the turkey until it's no longer pink. Stir in the spice blend, salt, and pepper.
- Add in the remaining ingredients, except the cheese. Stir everything together and bring it to a boil.
- Once it boils, cover with the lid and turn the heat down to low. Simmer for 20-25 minutes or until the quinoa is fluffy and tender. Top with the cheese then cover with the lid again for another minute or until the cheese is melted. Garnish with extra cilantro and serve.
Nutrition
Calories: 342kcal | Carbohydrates: 38g | Protein: 25g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 43mg | Sodium: 1229mg | Potassium: 664mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1015IU | Vitamin C: 9mg | Calcium: 196mg | Iron: 4mg