Turkey Taco Quinoa Skillet

• Gluten free

• Meat

  • 1/2 lb Ground turkey, lean

• Produce

  • 1 15 ounce can Black beans
  • 1 Cilantro
  • 1/2 cup Corn, frozen
  • 2 cloves Garlic
  • 1 4 ounce can Green chiles
  • 1 14.5 ounce can Tomatoes, fire-roasted
  • 1/2 Yellow onion

• Condiments

  • 1/4 cup Salsa, jarred

• Pasta & Grains

  • 1/2 cup Quinoa

• Baking & Spices

  • 1 Black pepper
  • 2 tsp Chili powder
  • 3/4 tsp Kosher salt

• Nuts & Seeds

  • 1 tsp Cumin

• Dairy

  • 1/2 cup Cheddar cheese
  • 1/2 cup Monterey jack cheese

• Liquids

  • 1/2 cup Water

Found on spoonfulofflavor.com

Ingredients

• 1/2 pound lean ground turkey (I use 99% lean)
• 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)

Directions

• 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.