Description

This Turkey Quinoa Skillet is a wholesome, protein-packed meal perfect for a quick and nutritious weeknight dinner. Lean ground turkey is sautéed with vibrant bell peppers, onions, and garlic, then simmered with quinoa and flavorful taco seasoning in low-sodium vegetable broth, creating a savory one-pan dish filled with tasty, healthy ingredients.

Ingredients

Skillet Ingredients

1 lb lean ground turkey
1 cup quinoa, rinsed
1 cup diced bell peppers (red and green)
1 medium onion, chopped
2 cloves garlic, minced
2 tbsp taco seasoning (store-bought or homemade)
2 cups low-sodium vegetable broth
1 tbsp olive oil

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Instructions

Heat Oil: Heat 1 tablespoon of olive oil in a large skillet over medium heat to prepare for sautéing the vegetables.
Sauté Vegetables: Add the chopped onion and diced bell peppers to the skillet and cook until they become soft and fragrant, about 5 minutes, stirring occasionally.
Add Garlic: Stir in minced garlic and cook for an additional minute until its aroma is released, ensuring it does not burn.
Cook Turkey: Add the lean ground turkey to the skillet, breaking it apart with a spatula. Cook and stir until the meat is evenly browned and cooked through, approximately 6 to 8 minutes.
Add Quinoa and Seasoning: Mix in the rinsed quinoa, 2 tablespoons of taco seasoning, and 2 cups of low-sodium vegetable broth. Stir well to combine all ingredients.
Simmer: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet and let it simmer for about 15 minutes, or until the quinoa is tender and the liquid has been absorbed. Stir occasionally to prevent sticking.
Serve: Fluff the quinoa with a fork before serving. Optionally, garnish with sliced avocado, shredded cheese, or fresh herbs to enhance flavor and presentation.

Notes

Rinse quinoa thoroughly before cooking to remove its natural bitterness.
Use low-sodium vegetable broth to control salt content.
Customize by adding black beans or corn for extra texture and nutrition.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat gently on stovetop or microwave, adding a splash of broth if needed to maintain moisture.