One-Pan Mexican Turkey Quinoa

Recipe

Main Dish
One-Pan Mexican Turkey Quinoa

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User Rating

5 out of 5 stars
Rate it:
1 ratings

Recipe Data

4
Servings
5min
Prep
45min
Total

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Description

Mix it up with our Mexican turkey quinoa, all cooked in large skillet. Add cilantro and avocado for extra fresh flavor.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
1 lbs.Jenny-O ground turkey breast
½ c.white onion, chopped
1(15-oz.) can Hy-Vee no-salt-added black beans, drained and rinsed
1(14.5-oz.) can Hy-Vee fire roasted diced tomatoes with seasonings
1 c.dry white quinoa, rinsed
1 c.water
1 c.Hy-Vee frozen sweet corn
1(4-oz.) can Hy-Vee diced green chiles
2 tsp.Hy-Vee chili powder
½ tsp.Hy-Vee ground cumin
1 c.Hy-Vee shredded triple Cheddar cheese
Fresh cilantro, chopped, for serving
Avocado, pitted, peeled, and chopped, for serving

Things To Grab

  • Large skillet

Directions

  1. Heat a large skillet over medium-high heat. Add ground turkey and onion; cook until turkey is cooked through, breaking it into small crumbles. 

  2. Stir in black beans, diced tomatoes, quinoa, water, corn, green chiles, chili powder and cumin. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes.

  3. Top with shredded cheese and cover. Continue cooking until cheese is melted, 1 to 2 minutes. Top with cilantro before serving.

Nutrition facts

Servings

460 Calories per serving
2 cups

Amounts Per Serving

  • Total Fat: 13g
  • Cholesterol: 80mg
  • Sodium: 690mg
  • Total Carbohydrates: 45g
  • Protein: 41g

Daily Values

0%
Iron 15%
0%
Calcium 20%
0%
Vitamin D 0%
0%
Potassium 8%

Recipe Source:

Hy-Vee shredded triple Cheddar cheese package