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High-Protein Quinoa & Turkey Taco Skillet

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Tasty, healthy, high-protein, veggie-packed, full of healthy slow-digesting carbs, and only uses one pan… what more could you want? This is an easy meal prep favorite of ours and can be doubled, tripled, or even quadrupled to make ahead for a full week of lunches or dinners.

Ingredients

Scale
  • 1 pound lean ground turkey
  • 1 15-ounce can black beans, rinsed and drained
  • 1 14.5-ounce can fire-roasted tomatoes
  • 1 cup frozen corn
  • 1 large red bell pepper, diced
  • 1 medium onion, diced
  • 1 cup rinsed quinoa
  • 1 cup water
  • 1 1/2 tablespoons olive oil
  • 1 1/2 tablespoons minced garlic
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • Salt and pepper, to taste

Instructions

  1. Add 1 1/2 tablespoons of olive oil to a large skillet and heat over medium-high heat. Once the pan is hot, add the diced onion, diced bell pepper, and minced garlic, and sauté for about 2-3 minutes, or until onions start to become translucent.
  2. Add ground turkey, and cook until the meat is browned slightly and just about cooked through. Use the edge of your spatula to break up the meat into bite-sized pieces as it cooks.
  3. Stir in the chili powder, cumin, salt, and pepper, and cook 1-2 more minutes.
  4. Add the canned black beans, fire-roasted tomatoes, frozen corn, and quinoa. Stir to combine.
  5. Once the mixture starts to bubble, add in your water, cover the skillet with a lid, and reduce the heat to medium-low. Simmer for about 20-25 minutes, then remove lid, remove from heat, and enjoy!

Find it online: https://www.coachmontanadepasquale.com/high-protein-quinoa-turkey-taco-skillet/

Coach Montana DePasquale
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