Healthy One Pan Cheesy Quinoa Taco Skillet

Name: Healthy One Pan Cheesy Quinoa Taco Skillet
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 tablespoon avocado oil; 1 lb. ground Chicken; 1 small yellow onion, diced; 2 garlic cloves, minced; 2 red pepper, diced; 2 jalapeños , diced; 1.25 cup quinoa; 1 roma tomato, diced; 1 can corn; 1 tablespoon smoked paprika; 1.5 tablespoons ground cumin; 2 tablespoons chili powder; 1 cup chicken broth; 1 cup water; 1 can low sodium black beans, drained and rinsed; salt to taste; Juice of one lime; 1 cup shredded cheddar or mexican cheese

7 steps

Prep:5minCook:25min

This Healthy One Pan Cheesy Quinoa Taco Skillet is done in 30 minutes! This delicious gluten free Quinoa Taco Skillet dinner will be your family’s new favorite weeknight dinner!

Updated at: Thu, 17 Aug 2023 11:34:08 GMT

Ingredients

6 servings

1 tablespoonavocado oil

1 lbground chicken

1 ¼ cupquinoa

1 tablespoonsmoked paprika

1 ½ tablespoonsground cumin

2 tablespoonschili powder

1 cupchicken broth

1 cupwater

1 canlow sodium black beans

1 cupcheddar cheese

shredded, or mexican

Instructions

Step 1

High a large skillet to medium high heat.

Step 2

Add avocado oil to the pan along with ground turkey. Break up the turkey and cook until no longer pink, about 3-4 minutes.

CooktopHeat

Step 3

Then add in onion, garlic, red pepper, poblano pepper, quinoa, diced tomato, frozen corn, smoked paprika, cumin and chili powder. Stir everything together and add in the vegetable broth, water and black beans. Gently stir one last time.

Step 4

Cover and bring to boil. Reduce heat to simmer for 15 minutes.

CooktopHeat

Step 5

Once quinoa is cooked through season with salt and add in lime juice and fresh cilantro. Stir everything together.

Step 6

Top with 1 cup of shredded cheese and cover. Cook an additional 2 minutes until cheese is melted.

CooktopHeat

Step 7

If you find that you need to thicken it up go ahead and make a quick corn starch slurry before adding the cheese

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