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, canned, whole kernel, drained solids

  ½ cup or 82g

• 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

• Cheddar cheese

  1 cup, shredded or 113g

Directions

1. Heat a large skillet over medium-high and coat with cooking spray. Add the diced onion and cook, stirring, until slightly softened, about 2 minutes.
2. Add the ground turkey and minced garlic. Cook, breaking the meat into crumbles, until the turkey is mostly cooked through.
3. Stir in the chili powder, cumin, salt, pepper, and diced green chiles; cook 1 minute until fragrant. Add the black beans, corn, fire-roasted diced tomatoes, salsa, and quinoa; stir to combine.
4. When the mixture begins to bubble, pour in the water, cover, and reduce heat to medium-low. Simmer until the quinoa is tender with a slight bite, 20–25 minutes, stirring once or twice and adjusting heat to maintain a gentle simmer.
5. Uncover, sprinkle the shredded cheese over the top, cover again, and cook just until melted. Serve hot, garnished with chopped fresh cilantro.