Turkey Taco Quinoa Skillet

Ingredients

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Ground turkey

  Poultry food products, raw

  8 oz or 228g

• Onions

  Raw

  ½ medium or 55g

• Garlic

  Raw

  2 cloves, minced or 6g

• Pace diced green chilies

  Campbell soup company

  8 tbsp or 120g

• Chili powder

  Spices

  2 tsp or 5g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Salt

  Table

  ¾ tsp or 5g

• Pepper

  Spices, black

  1 dash or 0.1g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Corn

  Sweet, yellow, frozen, kernels cut off cob, unprepared

  ½ cup or 68g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Salsa

  Sauce, ready-to-serve

  4 tbsp or 64g

• Quinoa

  Uncooked

  8 tbsp or 85g

• Water

  Plain, clean water

  8 tbsp or 118g

• Mexican cheese

  Blend, reduced fat

  1 cup, shredded or 113g

Directions

1. Generously spray a large skillet with cooking spray and heat over medium-high heat. Add the diced onion and cook for about 2 minutes until it starts to soften.
2. Add the ground turkey and minced garlic, cooking until the meat is almost cooked through, breaking it into crumbles with a spoon.
3. Stir in the spices and diced green chiles, cooking for another minute. Add the black beans, corn, fire-roasted tomatoes, salsa, and quinoa, stirring to combine.
4. Once the mixture starts to bubble, add 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, with a slight bite but not hard.
5. Sprinkle the shredded cheese on top, cover with the lid, and cook until the cheese is melted. Serve garnished with fresh chopped cilantro.

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