Monday, April 20, 2015

Mexican Quinoa

One Pan Mexican Quinoa 
Adapted from this blog

Total Time 35 minutes
Yield 4 servings

  • 2 lbs. ground turkey 
  • fresh spinach 
  • 1 pack McCormick's fajita seasoning
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced 
  • 1 bell pepper, diced
  • 1 onion, chopped 
  • 1 cup quinoa
  • 1 cup vegetable broth or chicken broth
  • 1 can black beans, drained and rinsed
  • 1 can fire-roasted diced tomatoes
  • 1 can of corn kernels
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • salt and pepper
  • 1 avocado
  •  In a skillet, cook 2 lbs. of ground turkey with 1 pack of McCormick's fajita seasoning. At the last minute, throw in a bunch of fresh spinach, letting it wilt.
  • Meanwhile, heat olive oil in another large skillet over medium high heat. Add onion and bell pepper and cook, stirring frequently, until fragrant and soft. Add garlic at the last minute.
  • Stir in quinoa, broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. 
  • Top with avocado! 

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