Healthy eating can be delicious, colorful, full of flavor and easy to make. This Turkey Taco Quinoa Skillet is a perfect example of a flavorful, healthy, one pan meal that everyone in the family is sure to enjoy! It can be served as is, in tortillas for tacos or on top of your favorite greens like a taco salad. The skillet meal comes together in about 30 to 40 minutes making it a great weeknight dinner choice.   turkey-taco-quinoa-skillet4   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)     Instructions: -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. *Leftovers may be frozen for a later use. Thank you

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