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Turkey Taco Quinoa Skillet Recipe

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3.8 from 53 reviews

A hearty and flavorful Turkey Taco Quinoa Skillet featuring lean ground turkey, quinoa, black beans, and fire-roasted tomatoes, all seasoned with chili powder and cumin. This one-pan meal is perfect for a quick, nutritious dinner with melted cheese on top and fresh cilantro garnish.

Ingredients

Protein and 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 and Grains

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

Finishing Touches

  • 1/4 cup jarred salsa
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese
  • Cilantro, for garnish

Instructions

  1. Sauté onions: Spray a large skillet generously with cooking spray and heat over medium-high heat. Once hot, add the diced onion and cook for about 2 minutes until it begins to soften.
  2. Cook turkey and garlic: Add ground turkey and minced garlic to the skillet. Cook until the turkey is nearly cooked through, breaking it up into crumbles with a spoon as you stir.
  3. Add spices and chilis: Stir in chili powder, cumin, kosher salt, black pepper, and diced green chilis. Cook everything together for another minute to blend the flavors.
  4. Combine beans, corn, tomatoes, salsa, and quinoa: Add the black beans, frozen corn, fire-roasted tomatoes, jarred salsa, and rinsed quinoa. Stir well until all ingredients are fully combined.
  5. Simmer with water: When the mixture begins to bubble, pour in the water. Cover the skillet with a lid, reduce heat to medium-low, and simmer for 20-25 minutes until the quinoa is cooked but still has a slight bite.
  6. Top with cheese and melt: Sprinkle shredded Monterey Jack and cheddar cheeses evenly over the top. Cover again and cook until the cheese is fully melted and gooey.
  7. Garnish and serve: Remove from heat, garnish with fresh cilantro, and serve the skillet as is, in tortillas for tacos, or over your favorite greens.

Notes

  • Use a 99% lean ground turkey to keep the meal low in fat.
  • Quinoa should be rinsed before adding to remove its natural bitterness.
  • Simmer covered to ensure the quinoa cooks evenly and absorbs all the flavors.
  • Customize the cheese topping or omit for a dairy-free version.
  • Leftovers keep well refrigerated for 3-4 days and can be reheated on the stovetop or microwave.

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