Ingredients:

  • 1 lb lean ground turkey (93% lean)
  • 1 tbsp olive oil
  • 1/2 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup uncooked quinoa, thoroughly rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen or canned corn
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 2 tbsp taco seasoning
  • 1 1/2 cups low-sodium chicken or vegetable broth
  • 1 cup shredded Monterey Jack or Cheddar cheese
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat olive oil in a 12-inch deep skillet over medium-high heat. Add ground turkey and diced onion. Cook, breaking the meat apart with a spatula, until the turkey is no longer pink and the onions are translucent. Stir in the minced garlic and cook for 60 seconds until fragrant.
  2. Add the rinsed quinoa to the skillet. Stir constantly for 2-3 minutes until the quinoa smells nutty and looks toasted. Sprinkle the taco seasoning over the mixture and stir for 1 minute to bloom the spices.
  3. Pour in the diced tomatoes with juices, black beans, corn, and broth. Stir well to combine. Bring to a boil, then immediately reduce heat to low. Cover with a lid and simmer for 15–20 minutes until the liquid is fully absorbed and the quinoa is translucent.
  4. Remove the skillet from heat. Stir in the lime juice and half of the chopped cilantro. Sprinkle the shredded cheese evenly across the top, replace the lid, and let sit until the cheese is melted.