Turkey Taco Quinoa
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This Turkey Taco Quinoa Skillet is a high-protein, one-pan meal packed with delicious flavor and great nutrition. It's the perfect quick weeknight dinner for busy moms and it's ready in just one pan in about 30 minutes!
If you're looking for another one skillet meal, make sure to check out my Healthier Hamburger Helper!
Quick Look: Turkey Taco Quinoa
- 🕒 Total Time: 35 minutes
- 👥 Servings: 6
- 📊 Calories: 313 per serving
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Why You'll Love The Recipe
- High-Protein & Fiber - This recipe is packed with lean protein & fiber to keep you feeling full and satisfied.
- One Pan - Not only is this all made in one pan, it's super easy too! Grab my favorite non-stick saute pan!
- Kid Friendly - Don't let the quinoa fool you... there's so much texture and flavor in this dish, your kids won't even know there's quinoa in there. My kids love to use tortilla chips to dip this with.
My One-Pan Unstuffed Pepper Skillet is another recipe you may want to add to your list! It's made in just one pan and ready in 30 minutes!
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Select Ingredients
- Ground turkey - I recommend choosing 97% lean ground turkey in this recipe to keep the fat content low and the protein high. You can swap this for ground beef or chicken if you prefer.
- Cheese - When you grate your own Monterey Jack and cheddar, the texture will be much creamier and the flavor will better too! I love using this combo but you can use all cheddar or a Pepper Jack if you want to add a kick!
See the recipe card for full information on ingredients and quantities.
Recipe Tips & Variations
➡️ Make This Dairy Free - Simply omit the cheese or replace with a dairy free cheese.
➡️ Versatility - Serve this with tortilla chips or inside taco shells! My kids love it best when they use tortilla chips to dip into this dish!
➡️ Rinse the Quinoa - before cooking to remove bitterness and get the best fluffy texture.
How To Make This Turkey Taco Quinoa
Step 1: Spray a large skillet with cooking spray or drizzle olive oil and heat over medium-high heat. Add ground turkey and minced garlic and cook until meat is cooked through. Stir in spices and cook for another minute or so.
Step 2: Next add in the black beans, corn, fire-roasted tomatoes, salsa, and quinoa stirring until everything is combined.
Step 3: 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 minutes or until the quinoa is cooked. Make sure to stir every 5 minutes or so to keep quinoa from sticking to the pan.
Step 4: Sprinkle the shredded cheese on top and cover with the lid cooking until cheese is melted. Top with optional green onions. Serve as is or you can serve in tortillas or with tortilla chips if desired.
Recipe FAQs
Absolutely! If you don't have quinoa on hand, try using brown or white rice. Just note that cooking times and liquid needs may vary. Pre-cooked rice works great for a quick shortcut. For a lower-carb option, cauliflower rice is an easy swap too.
Yes! This Turkey Taco Quinoa Skillet is amazing for meal prep. It stores in the fridge for up to 4 days or can be frozen for up to 3 months. Let it cool completely before transferring to airtight containers. Reheat on the stove or microwave with a splash of broth or water to bring back the texture.
This dish is super versatile! Try topping it with avocado, shredded cheese, Greek yogurt, salsa, or fresh cilantro. For sides, serve with a simple green salad, roasted veggies, or tortilla chips for scooping.
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More One Pan Meals!
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Turkey Taco Quinoa
Ingredients
- 1 lb lean ground turkey 97% lean
- 2 garlic cloves minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ¾ teaspoon salt
- Black pepper to taste
- 1 15 oz can of black beans, rinsed and drained
- 1 14.5 oz can of diced fire-roasted tomatoes
- ½ cup frozen corn
- ⅓ cup salsa
- ½ cup rinsed quinoa
- ½ cup water
- ½ cup shredded Monterey Jack cheese
- ½ cup shredded cheddar cheese
- 1 Green onion for garnish, if desired
Instructions
- Spray a large skillet with cooking spray or drizzle olive oil and heat over medium-high heat. Add ground turkey and minced garlic and cook until meat is cooked through, breaking it up as it cooks. Stir in chili powder, cumin, salt, and pepper and cook for another minute or so.
- Next add in the black beans, corn, fire-roasted 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 minutes or until the quinoa is cooked. Make sure to stir every 5 minutes or so to keep quinoa from sticking to the pan.
- Sprinkle the shredded cheese on top and cover with the lid cooking until cheese is melted. Top with optional green onions. Serve as is or you can serve in tortillas or with tortilla chips if desired.
We now eat this on a weekly basis! It's truly one of our family's favorites. My kids love to dip it with tortilla chips!
One of my family’s favorite recipes! Easy to make in one pan. I’ve started doubling the recipe to make sure we have leftovers for lunch- it packs great heated in a thermos.
I had to make one substitution because Pops doesn’t like ground turkey so I used lean ground beef. It was delicious and I dipped chips in it and pops made a wrap so yummy😋