Mexican Quinoa

One Pan Mexican Quinoa 

Adapted from this blog. 

Total Time 35 minutes

Yield 4 servings

Ingredients

• 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

 

Instructions

•  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!