Turkey and Quinoa Taco Skillet

Name: Turkey and Quinoa Taco Skillet
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 onion, diced; 1 lb ground turkey; 4 cloves garlic, minced; 4 oz green chiles; 4 Tbsp my taco seasoning (or 1 1oz store packet); 15 oz can diced fired roasted tomatoes; 15 oz can black beans, drained and rinsed; 1 cup frozen corn; 1/2 cup salsa; 1 cup quinoa; 1 cup water; 2 cup shredded cheddar; 2 Tbsp cilantro, minced; Sour cream for serving

Lance Wilson @lance_wilson

Nyack, NY

A simple weeknight meal that comes together in a single skillet about as quickly as you can add the ingredients to the pan. Use the largest skillet you have (at least 12 inches). if you're worried about your pan being too small, use a dutch oven instead.

Lance Wilson @lance_wilson

Saved

Ingredients

1 hour

6 servings

1onion, diced
1 lbground turkey
4 clovesgarlic, minced
4 ozgreen chiles
4 Tbspmy taco seasoning (or 1 1oz store packet)
15 ozcan diced fired roasted tomatoes
15 ozcan black beans, drained and rinsed
1 cupfrozen corn
1/2 cupsalsa
1 cupquinoa
1 cupwater
2 cupshredded cheddar
2 Tbspcilantro, minced
Sour cream for serving

Saved

Steps

1 hour

1

In a skillet over high heat, add a small amount of oil and the onion. Saute until soft (about 5 min).
2

Add the turkey to the pan, and brown (about 5 min).
3

Add the garlic, green chile, and taco seasoning. Stir and cook for 30 seconds.
4

Add the tomatoes, beans, corn, salsa and water. Bring to a simmer.
5

Sprinkle the quinoa over the top and lightly fold the grains into the liquid. Add a little extra liquid if necessary to get the grains to covered in sauce.
6

Reduce heat to low, cover and cook 30-40 minutes until quinoa is cooked and translucent.
7

Cover with cheese, sprinkle the cilantro, turn the heat off, and cover until melted. Plate with a dollop of sour cream.