Heat a large skillet over medium-high heat. Add ground turkey and onion; cook until turkey is cooked through, breaking it into small crumbles.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Mix it up with our Mexican turkey quinoa, all cooked in large skillet. Add cilantro and avocado for extra fresh flavor.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
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.
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