Spicy Taco Quinoa Skillet
This skillet is a full meal ready pretty darn fast…and it will make everyone Happy!!
Makes 4-5 servings
- 1 lb lean ground turkey
- 1 red onion, diced
- 1 medium carrot, grated
- 2 bell peppers
- 2 Tbsps avocado, or olive oil
- 2 cloves of garlic, minced
- 2 red or green chiles, chopped (or adjust to your own taste)
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp sea salt
- 15 oz can black beans, rinsed and drained
- 15 oz can, or fresh diced tomatoes
- 1/2 cup frozen corn
- 1/2 cup rinsed quinoa
- 1/2 cup vegetable stock
- Fresh cilantro or parsley as garnish
- Grated cheese if desired
Add oil to a large skillet and heat it over medium-high heat.
Once the skillet is hot add the diced onion, peppers, carrot and cook for about 5 minutes until it softens.
Add in the ground turkey, garlic, paprika, cumin, salt, chili and cook until the meat is almost cooked through (about 12 minutes), breaking it up into crumbles with a spoon as it cooks.
Stir in the black beans, diced tomatoes and quinoa, stirring until everything is combined.
When the mixture starts to bubble add in the stock, cover the skillet with a lid and lower the heat to medium-low.
Simmer for about 15 minutes or until the quinoa is cooked, it should still have a slight bite to it, but not be hard and crunchy.
Serve as is and top with your favorite herbs.