We are a TACO TUESDAY family, but lately I have been craving change and wanting to try something new. This weeks recipe was just the change I was looking for. I call it Turkey Quinoa Tacos. The protein from the turkey as well as the quinoa was super filling. I wish I could say I could got my son to eat this one, but it was a mom and dad kind of dinner. There was just too much in this mixture for him to be a fan. I used corn flour tortillas because I eat gluten free, but any kind would work well. May be something fun to make for Cinco De Mayo in the coming days! Enjoy.
Ingredients
- 1 pound lean ground turkey (I use 99% lean)
- 1 yellow onion, diced
- 2 cloves of garlic, minced
- 4 ounce can diced green chiles
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 3/4 teaspoon kosher salt
- Black pepper to taste
- 15 ounce can black beans, rinsed and drained
- 14.5 ounce can diced tomatoes
- 1/2 cup frozen corn
- 1/4 cup salsa
- 1/2 cup cooked quinoa
- 1/2 cup water
- 1 cup shredded cheddar cheese
Directions
- Spray a large skillet with cooking spray and heat over medium-high heat.
- When the skillet is hot add in the diced onion and cook for about 2 minutes until it starts to soften.
- Add in the ground turkey and minced garlic and cook until the meat is almost cooked through, breaking it up into crumbles with a spoon as it cooks.
- Stir in all the spices and the diced green chiles, cooking for another minute.
- Add in the black beans, corn, diced tomatoes, salsa and quinoa, stirring until everything is combined.
- When the mixture starts to bubble add in the water, cover the skillet with a lid and lower the heat to medium-low.
- Simmer for about 20-25 minutes or until the quinoa is cooked, it should still have a slight bite to it, but not be hard and crunchy.
- Sprinkle the shredded cheese on top and cover with the lid cooking until the cheese is melted.
- Serve as is, in tortillas for tacos
This recipe is awesome as left overs too or you could freeze any extras that you may have.
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