Turkey Taco Quinoa Skillet
Turkey Taco Quinoa Skillet is a super easy, one-skillet dinner that is full of lean protein and veggies, and is delicious. This crowd pleasing meal is sure to be a family favorite!
I love a good one skillet meal. Not only are they typically really easy to make (how hard can it be with one dish?!), but there's only one pan/skillet/baking sheet to clean up. Winning! While I have my Chicken Taco and Rice Casserole, I wanted to come up with something that was made entirely on the stovetop and was full of protein. This Turkey Taco Quinoa Skillet checked all the boxes.
Looking for other recipes with quinoa? Check out my Butternut Squash Chicken Sausage Quinoa Skillet, Fajita Chicken Quinoa Bake, and Italian Chicken Sausage Quinoa Skillet!
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Why You'll Love This Recipe
- One Pan Dinner - this entire meal is made in one skillet! That means less clean up which always makes me happy.
- Healthy - made with lean ground turkey, black beans, veggies, and quinoa, this recipe is full of protein, fiber, and nutrients.
- Family Favorite - with all of the flavors of tacos, this is bound to be a hit with your family.
Ingredients
Ground Turkey - I use 93/7 ground turkey, which is a lean protein but still has some fat.
Sweet Potato - one large or two smaller sweet potatoes are diced and added to this quinoa skillet for some nutrients as well as a tender texture.
Onion and Red Bell Pepper - onion and peppers add flavor and nutrients.
Black Beans - I used canned drained black beans.
Frozen Corn - I like frozen corn, as it tastes more fresh compared to canned.
Salsa - you can use mild, medium, or hot salsa according to your preferences. With kids, I always stick with mild.
Taco Seasoning - my favorite brand is Siete, which I find at Target or my local grocery store.
Quinoa - quinoa is my favorite grain, as it adds protein, fiber, and antioxidants, and has a very mild flavor.
Water or Broth - I've made this both ways, and it turns out delicious either way.
Toppings - I like topping this taco quinoa skillet with diced avocado and chopped cilantro. Other ideas are sour cream, green onion, plain Greek yogurt, crushed tortilla chips, and lime.
Variations
Different Meat - you can definitely make this taco skillet using ground chicken, ground beef, or shredded chicken if you'd like.
Make it Vegetarian - this would be delicious as a vegetarian meal. I would just add another can of beans. You could also add some sautéed cubed tofu for added protein.
Homemade Taco Seasoning - if you don't have taco seasoning, you could make your own. Check out my Homemade Beef Taco Seasoning!
Make it Spicy - you could add a diced jalapeño or two, if you want some heat. In addition, you can use spicy salsa to add some spice.
Different Grain - if you're not a fan of quinoa, you could use a different grain like rice. Just adjust the cooking time accordingly.
Step by Step Instructions
Photo 1. Cook the ground turkey in a skillet, breaking it into smaller pieces as it cooks. Remove it from the skillet and set aside.
Photo 2. To the same skillet, add olive oil, onion, bell pepper, and sweet potato. Cook over medium-high heat for 7-10 minutes, until the onion and peppers are softened, and the sweet potatoes are mostly softened. It's okay if they're not completely cooked, as they will continue to cook in the broth.
Photo 3. Add the ground turkey back to the skillet, along with quinoa, corn, black beans, salsa, and broth. Give it a stir.
Photo 4. Cover and cook for 15-18 minutes, stirring every 5 minutes to avoid the bottom from sticking. After 15-ish minutes, the quinoa should be fluffy and the broth should be absorbed.
Photo 5. Lower the heat to low, sprinkle with shredded cheese and then cover again, cooking for 2-3 minutes or until the cheese has melted.
Photo 6. Garnish with cilantro and avocado, or other preferred toppings, and serve!
Expert Tips
Storage: store leftovers in the refrigerator in an airtight container for up to 4 days.
Reheat: I typically just reheat leftovers in the microwave. You could also place it in an oven safe dish and reheat in the oven for about 10 minutes at 350 degrees F.
Serving Suggestions: I love serving this taco quinoa skillet topped with avocado and cilantro. You could also add chopped green onions, Greek yogurt, black olives, sour cream, creamy cilantro sauce, or salsa! You can serve this quinoa dish as the main dish or add it to tacos, burritos, or scooped up by tortilla chips.
Freezer Meal: this turkey taco quinoa skillet is a delicious option for a freezer meal. Simply prep it until adding the cheese. Then cool it completely before transferring it to a freezer friendly container and top with shredded cheese. Cover with plastic wrap and foil and freeze for up to 3 months. To reheat, thaw overnight in the fridge and then bake at 350 for 20-30 minutes, until warmed through and cheese has melted.
Recipe FAQs
Yes. Quinoa is full of protein (8 grams in 1 cup), fiber (5 grams in 1 cup), and antioxidants. In addition, it's a complete protein which means it contains all 9 essential amino acids.
Yes. This turkey taco quinoa skillet is a delicious option for a freezer meal. Simply prep it until adding the cheese. Then cool it completely before transferring it to a freezer friendly container and top with shredded cheese. Cover with plastic wrap and foil and freeze for up to 3 months. To reheat, thaw overnight in the fridge and then bake at 350 for 20-30 minutes, until warmed through and cheese has melted.
Other Taco Inspired Recipes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Turkey Taco Quinoa Skillet
Ingredients
- 1 lb ground turkey 93/7
- 2 tablespoon olive oil
- 2 small sweet potatoes (or 1 large) peeled and diced
- 1 white onion diced
- 1 red bell pepper stem and seeds removed, diced
- 14 ounce canned black beans drained and rinsed
- 1 cup frozen corn
- 16 ounces salsa
- 1 ounce packet of taco seasoning or 2 tablespoon homemade seasoning
- 1 cup dry quinoa
- 2 cups chicken broth or water
- 2 cups shredded cheddar cheese
- chopped cilantro and diced avocado for topping
Instructions
- In a large skillet, cook the ground turkey over medium high heat, breaking it up into pieces as it cooks.
- Once cooked, transfer to a plate to set aside.
- In the same skillet, heat the olive oil over medium-high heat.
- Add the sweet potato, onion, bell pepper, and season with salt and pepper.
- Cook for 7-10 minutes, or until the onion and peppers are softened and the sweet potatoes are soft or almost soft. They will continue cooking in the broth.
- Return the cooked ground turkey to the skillet, along with the beans, corn, salsa, taco seasoning, quinoa, and broth.
- Cover, reduce heat to medium, and cook for 15-18 minutes, or until the quinoa has absorbed most of the broth and is fluffy. Be sure to stir every 5-ish minutes to prevent anything sticking to the pan.
- Once the quinoa has fluffed, sprinkle with cheese. Reduce heat to low, cover, and cook another 2-3 minutes or until the cheese has melted.
- Top with chopped cilantro and diced avocado. Enjoy!
