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Southwestern US-inspired · Dinner

Southwest turkey quinoa skillet

Southwest turkey quinoa skillet brings together spiced turkey, quinoa, black beans, peppers, corn, and avocado in a colorful, weeknight-ready dinner.

About 35 minTotal
About 35 minActive
$$Cost
EasyDifficulty
Makes 4 servings
Bowl of Southwest turkey quinoa skillet: quinoa and spiced ground turkey mixed with black beans, corn and red peppers in a glossy salsa, topped with diced avocado, served in a shallow ceramic bowl on a wooden surface.

Equipment

  • Large skillet

Ingredients

1× recipe · Makes 4 servings

  • 1 1/4 pounds ground turkey
  • 1 1/2 cups quinoa
  • 1 can (15 ounces) black beans, drained
  • 2 cups corn kernels
  • 1 cup salsa
  • 1 teaspoon ground cumin
  • 1 tablespoon lime juice
  • 2 ripe avocados, diced
  • 2 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, divided, plus black pepper

Instructions

  1. Cook 1 1/2 cups quinoa according to package directions. Keep warm, fluffing or separating it before serving. Combine 1 cup salsa, 1 teaspoon ground cumin, 1 tablespoon lime juice into a smooth sauce.

  2. Break 1 1/4 pounds ground turkey into rough pieces and season with half of 1 teaspoon kosher salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high. Cook the main ingredient until it reaches 165°F; transfer to a plate.

  3. Add the remaining 1 tablespoon olive oil and 1 can (15 ounces) black beans, drained and 2 cups corn kernels. Cook until crisp-tender, 4 to 6 minutes. Return the main ingredient, add the sauce, and simmer 1 to 2 minutes until glossy.

  4. Season with the remaining salt and pepper. Divide the prepared base among four plates, add Southwest turkey quinoa skillet. Finish with 2 ripe avocados, diced.

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