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Turkey Taco Quinoa Skillet

by Angie Ash, Executive Vice President


½ pound of lean ground turkey

½ of a yellow onion, diced

2 cloves of garlic, minced

4 ounce can of diced green chiles

2 teaspoons of chili powder

1 teaspoon of cumin

¾ teaspoon of kosher salt

black pepper to taste

15 ounce can of black beans, rinsed and drained

14.5 ounce can of diced fire roasted tomatoes

½ cup of frozen corn

¼ cup of jarred salsa

½ cup of rinsed quinoa

½ cup of water

½ cup of shredded Monterey Jack cheese

½ cup of shredded Cheddar cheese

cilantro for garnish


Spray a large skillet with cooking spray and heat on medium-high. When skillet is hot, add the diced onion and cook for about 2 minutes or until soft. Add the ground turkey and minced garlic and cook until almost cooked through, breaking it up into crumbles as it cooks. Stir in all of the spices and the diced green chiles, cooking for another minute. Add in the black beans, fire roasted tomatoes, salsa, and quinoa, stirring until well combined.

When the mixture starts to bubble, add the water and cover the skillet with a lid and lower heat to medium-low. Simmer for 20-25 minutes or until the quinoa is cooked to have a slight bite but not crunchy.

Sprinkle the shredded cheese on top and cover with the lid, cooking until the cheese is melted. Serve as is, in tortillas or on top of your favorite greens.

Recipe courtesy of Recipe Runner.

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