Name: Turkey Taco Quinoa Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: ½ lb (225 g) lean ground turkey (e.g. 99% lean); ½ cup yellow onion, diced; 2 cloves garlic, minced; 4 oz can diced green chiles; 2 tsp chili powder; 1 tsp ground cumin; ¾ tsp kosher salt; Black pepper, to taste; 1 (15 oz) can black beans, rinsed & drained; 1 (14.5 oz) can fire-roasted diced tomatoes; ½ cup frozen or fresh corn kernels; ¼ cup salsa; ½ cup quinoa, rinsed; ½ cup water; ½ cup shredded Monterey Jack cheese; ½ cup shredded cheddar cheese; Optional garnish: chopped cilantro, lime wedges

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I recently made this vibrant and hearty Turkey Taco Quinoa Skillet, an all‑in‑one dinner hotpot that’s loaded with ground turkey, quinoa, beans, corn, tomatoes, taco spices, and melty cheese—all cooked together in one skillet for about 30 minutes.

Turkey Taco Quinoa Skillet

Why I’ll Love This Recipe

I love that everything cooks in one pan—from browning the turkey to simmering the quinoa in sauce. It’s fast, flavorful, and deeply satisfying without being heavy. Packed with protein, fiber, and pantry-friendly ingredients, it feels like a cozy weeknight meal that keeps well and tastes even better leftovers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I cook lean ground turkey with diced onion, garlic, diced green chiles, chili powder, cumin, salt, and pepper. Then I stir in canned black beans, fire-roasted tomatoes, frozen corn, jarred salsa, uncooked quinoa, water, plus shredded cheddar or Monterey Jack cheese on top before melting. Optional toppings include chopped cilantro, avocado, and tortilla chips.

Directions

I heat oil in a large skillet over medium heat, sauté diced onion until softened, then add ground turkey and garlic. I cook until turkey is no longer pink, breaking it up as it cooks.
I stir in chili powder, cumin, salt, pepper, and chopped green chiles; cook about one minute to bloom the spices.
I add black beans, corn, fire-roasted tomatoes, salsa, quinoa, and water. Once it bubbles, I cover the skillet, reduce heat, and simmer until quinoa is tender (about 20–25 minutes).
When quinoa is cooked, I sprinkle the cheese on top, cover again until it melts. I garnish with cilantro or avocado before serving.

Servings and timing

I make about 6 servings from this recipe.

Prep time: ~10 minutes
Cook time: ~25–30 minutes
Total time: ~35–40 minutes from start to finish.

Variations

I swap ground turkey for ground chicken or beef, or use tofu/tempeh for a vegetarian version.
I adjust spices or use jarred enchilada sauce or red salsa instead of salsa verde to alter flavor.
Toppings are customizable—avocado, tortilla chips, Greek yogurt or sour cream, lime wedges, and more cilantro personalize each bowl.

Storage/reheating

I store leftovers in airtight containers in the fridge for up to 3–4 days, or freeze for up to 3 months. To reheat, I gently warm in a skillet (or microwave), occasionally stirring and adding a splash of water if it’s dry.

FAQs

What kind of quinoa should I use?

I stick with white quinoa for its mild flavor and fluffy texture, but red or tri‑color quinoa works fine—just check cooking time and liquid if needed.

Is cooking quinoa separately necessary?

No—I cook the quinoa directly in the skillet with the tomatoes, beans, and water. It absorbs all the seasoning and simplifies cleanups.

Can I make this dairy-free?

Yes—I simply omit the cheese or replace it with a dairy-free alternative. It’s still flavorful without it.

Can I adjust the spice level?

Absolutely. I reduce or eliminate the green chiles and salsa if I want it milder—or add extra chili powder, jalapeño, or hot sauce for more heat.

How can I serve this differently?

I often serve it in tortilla bowls, wrap it in tortillas for tacos or burritos, or pile it atop greens for a taco salad. Leftovers also work well as taco filling.

Conclusion

I love making this Turkey Taco Quinoa Skillet because it’s flavorful, nutritious, and fuss‑free. In one pan and under 40 minutes, I get a balanced bowl packed with protein, fiber, and bold Mexican-inspired taste. It’s become a weekly go-to—delicious straight from the skillet or dressed up with toppings however I’m craving.