One-Pot Turkey Taco Quinoa

This one-pot turkey taco quinoa combines lean ground turkey, fluffy quinoa, black beans, corn, and tomatoes with warm taco spices for a high-protein dinner that reheats well for meal prep.

Prep: 10 min · Cook: 30 min · Yield: 6 · Method: Stovetop

Ingredients

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 small yellow onion
• 3 cloves garlic
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1 cup quinoa
• 1 can (14.5 ounces) diced tomatoes
• 2 cups low-sodium chicken broth
• 1 can (15 ounces) black beans
• 1 cup corn
• 1 medium lime

Cooking instructions

1. Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the ground turkey and onion. Cook, breaking up the turkey, until the turkey is no longer pink and the onion is softened, 5 to 7 minutes. Drain excess liquid if needed. (about 7 min) — Medium-high heat
2. Add the garlic, chili powder, cumin, and salt. Cook, stirring, until fragrant, about 30 seconds. (about 1 min) — Medium-high heat
3. Stir in the quinoa, diced tomatoes with their juices, and chicken broth. Bring to a boil, then reduce the heat to low. Cover and simmer until the quinoa is tender and its germ has unfurled, about 15 minutes. (about 15 min) — Low simmer
4. Stir in the black beans and corn. Cover and cook until heated through, about 3 minutes. Remove from the heat and let stand, covered, for 5 minutes. (about 8 min) — Off heat
5. Fluff with a fork, squeeze in the lime juice, and taste for salt. Confirm the turkey reaches 165°F in the thickest portions before serving. (about 1 min) — 165°F