Mexican Turkey Quinoa Skillet Recipes

MEXICAN TURKEY SKILLET

Steps:

• In a large nonstick ovenproof skillet, cook turkey over medium heat until no longer pink; drain. Set turkey aside. In the same skillet, saute the zucchini and red pepper in oil until crisp-tender, about 2 minutes. , Stir in the turkey, rice, beans, tomatoes, tomato sauce, cumin, salt and pepper. Cover and bake at 350° for 30 minutes. Sprinkle with cheese. Let stand for 5 minutes before serving. Garnish with avocado if desired.

ONE SKILLET MEXICAN QUINOA

Steps:

• Heat oil in a large skillet over medium-high heat. Saute jalapeno pepper and garlic in hot oil until fragrant, about 1 minute.
• Stir black beans, tomatoes, yellow corn, quinoa, and chicken broth into skillet; season with red pepper flakes, chili powder, cumin, salt, and black pepper. Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Stir avocado, lime juice, and cilantro into quinoa until combined.

TURKEY TACO QUINOA SKILLET DINNER

Steps:

• Spray a large skillet with cooking spray and heat over medium-high heat. Toss in the diced onion and cook for about 2 minutes until it starts to soften.
• Add the ground turkey or chicken and minced garlic and cook until the meat just cooked through, stirring occasionally. Add the can of dice green chilis, chili powder, cumin, salt and pepper. Stir until the spices are mixed in well.
• Add in the black beans, corn, fire roasted tomatoes, salsa and quinoa, stirring until everything is combined. Stir in the water and bring mixture to a boil. Reduce the heat to simmer and cover the skilled with a lid. Simmer for about 25-30 minutes, or until quinoa is cooked.
• Sprinkle the shredded cheese on top and cover with the lid until the cheese is melted.

QUINOA WITH GROUND TURKEY

Steps:

• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
• Heat olive oil in a skillet over medium heat. Cook and stir onion and red bell pepper in the hot oil until tender and starting to brown, about 10 minutes; season with salt.
• Generously season ground turkey with salt and pepper; add to onion mixture and increase temperature to medium-high. Cook and stir turkey mixture until almost browned and crumbly, 5 to 7 minutes; drain excess grease and reduce heat to medium-low. Add garlic, sage, and rosemary to turkey mixture; cook and stir until fragrant and turkey is browned, 2 to 3 minutes more.
• Mix quinoa into turkey mixture and cook until quinoa is heated through, 2 to 3 minutes. Add Mizithra cheese to quinoa and turkey and remove skillet from heat; season with salt and pepper.

MEXICAN TURKEY QUINOA SKILLET

Steps:

• Cook turkey and white onions in large nonstick skillet on medium heat 10 min. or until turkey is done, stirring frequently.
• Add salsa, beans, broth, quinoa and corn; mix well. Bring to boil; cover. Simmer on medium-low heat 15 min. or until quinoa is tender, stirring occasionally. Remove from heat.
• Top with cheese and green onions; cover. Let stand 1 to 2 min. or until cheese is melted.

ONE PAN MEXICAN QUINOA

Steps:

• Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro. Serve immediately.