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Turkey Taco Quinoa Skillet – The Domestic Geek, Sara Lynn Cauchon


1 tablespoon vegetable oil
1 small yellow onion, diced
1 red bell pepper, diced
1 pound ground turkey
2 garlic cloves, minced
½ jalapeno, minced
1 tablespoon chili powder
1 teaspoon ground cumin
2 ½ cups chicken broth, homemade or store bought
1 (15oz) can of black beans, drained and rinsed
1 (14.5oz) can of diced tomatoes
1 cup fresh or frozen corn kernels
1 cup quinoa
Juice of 1 lime
1 tablespoon chopped fresh cilantro
Salt and freshly ground Black Pepper
½ cup grated cheddar cheese
Sour cream for serving


Servings: 6
Prep Time: 10 Minutes
Cook Time: 30-35 Minutes

In a large skillet with a lid, heat the vegetable oil over medium-high heat. Add the onion and bell pepper and cook, stirring, until they begin to soften, 3 to 4 minutes. Add the ground turkey and cook, breaking it up with a spoon as it cooks, until browned, for 6 minutes. Stir in the garlic, jalapeno, chili powder, and cumin and cook, stirring, until they become fragrant, about 30 seconds. Add the broth, black beans, tomatoes, corn, and quinoa and bring the mixture to a simmer.

Reduce the heat to medium-low, cover, and cook until the quinoa is cooked through and most of the liquid has been absorbed, about 20 minutes.

Stir in the lime juice and cilantro and season with salt and pepper. Top evenly with cheese, cover the skillet, and allow the cheese to melt, 1 to 2 minutes.

Serve immediately, with a dollop of sour cream, or store in the refrigerator for up to 3 days.