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Taco Quinoa Turkey Skillet Dinner - wearychef.com

Taco Quinoa Turkey Skillet Recipe

This protein-packed skillet dinner is delicious on its own or served over lettuce as taco salad!

  • Total Time: 35 minutes
  • Yield: 4-5 1x

Ingredients

Units Scale
  • 20 oz. ground turkey
  • 1 tablespoon taco seasoning (or chili powder)
  • 1/2 onion chopped
  • 2 cloves garlic minced or crushed
  • 15 ounces canned dark red kidney beans drained (you can substitute black or pinto beans if you prefer)
  • 8.75 ounces canned whole kernel corn drained
  • 15 ounces Rotel tomatoes
  • 1 1/2 cup water
  • 1 cup uncooked quinoa rinsed and drained in a fine mesh strainer
  • shredded Mexican-blend cheese, sour cream, sliced green onions (optional)

Instructions

  1. Spray a large skillet or dutch oven with cooking spray, and heat over medium-high heat. Add turkey and onion, and brown and crumble until meat is mostly cooked through. Stir in garlic, and cook two minutes longer.
  2. Add beans, corn, tomatoes, and water, and bring to a simmer. Stir in quinoa, reduce heat to medium-low, and cover. Simmer for 20 minutes or until most of liquid is absorbed. Serve with desired toppings and enjoy!

Notes

If you use pre-seasoned ground turkey, you can leave out the taco seasoning. Also you can try our delicious ground turkey recipe.

  • Author: Andi
  • Prep Time: 5
  • Cook Time: 30
  • Category: Main
  • Cuisine: Mexican