Turkey Taco Quinoa Skillet
We enjoy this easy meal as is, although you could substitute ground beef for the turkey or rice for the quinoa. When swapping grains, you may need to lengthen the cooking time (based on type of rice used) and add a little more broth if the mixture becomes thick before the rice is fully cooked. For an added dose of protein and to stretch this meal for her family of boys, my friend, Stacie likes to add a 15-ounce can of rinsed and drained black beans.

Yields 4-6 servings


  • 1 pound ground turkey breast (may substitute ground thigh meat if preferred)
  • 1 package (1.25-ounce) taco seasoning mix or this [homemade version|https://fountainavenuekitchen.com/homemade-taco-seasoning/]
  • 1 (14.5-ounce) can low sodium chicken broth
  • 1 (16-ounce) jar salsa
  • 1 cup frozen corn (may substitute an 11-ounce can regular or Mexican-style corn, drained)
  • 1 cup quinoa, rinsed and drained
  • Topping options: crumbled tortilla chips; shredded Mexican or taco cheese blend; shredded lettuce; diced tomato; diced avocado; sour cream or plain Greek yogurt


  1. Over medium-high heat, brown the turkey in a large, lightly-oiled pot or skillet with a lid. Crumble the meat as you go, sautéing until the you see just a few pink, uncooked spots. Stir in the taco seasoning mix, broth, salsa, corn, and quinoa. Bring the mixture to a boil, cover, and then reduce the heat to a simmer. Cook the mixture for 20-25 minutes or until most of the liquid is absorbed and the quinoa is cooked. (Check a couple of times towards the end of the cooking time.) Remove from the heat and allow the quinoa to sit, covered, for 5 minutes.
  2. Top individual servings with cheese, lettuce, tomato, tortilla chips, and any of the other optional toppings.

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