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One-Pot Cheesy Mexican Turkey and Quinoa Skillet
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Large Skillet

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup uncooked quinoa, rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (14.5-ounce) can diced tomatoes with green chilies
  • 1 1/2 cups chicken broth
  • 1 cup frozen corn
  • 1 1/2 cups shredded cheddar cheese
  • 2 tablespoons chopped fresh cilantro

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until it is no longer pink.
  • Stir in the diced onion and red bell pepper. Cook for 3 to 4 minutes until the vegetables begin to soften.
  • Add the minced garlic, chili powder, cumin, paprika, salt, and black pepper. Stir and cook for 1 minute until fragrant.
  • Add the rinsed quinoa, black beans, diced tomatoes with green chilies, and chicken broth. Stir everything together and bring the mixture to a simmer.
  • Cover the skillet, reduce the heat to low, and cook for 15 to 18 minutes until the quinoa is tender and most of the liquid is absorbed.
  • Stir in the frozen corn and cook uncovered for 2 more minutes.
  • Remove the skillet from the heat and sprinkle the shredded cheddar cheese evenly over the top. Cover again for 2 minutes to let the cheese melt.
  • Sprinkle with chopped cilantro before serving.

Notes

Stir the quinoa gently once or twice during cooking to keep it from sticking to the bottom of the skillet. If the mixture looks too thick before the quinoa finishes, add a splash more broth. Leftovers reheat well in the microwave with a damp paper towel over the top to keep the quinoa moist.
Course: Main Course
Cuisine: Mexican
Equipment: Large Skillet