Ingredients:

  • 1 lb lean ground turkey (93/7)
  • 1 tbsp avocado oil
  • 1 cup quinoa, rinsed and drained
  • 2 cups low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium bell pepper, diced
  • 2 tbsp taco seasoning
  • 15 oz can black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 tbsp fresh lime juice
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper

Instructions:

  1. Heat avocado oil in a 12-inch deep skillet over medium-high heat. Add the ground turkey, breaking it into small crumbles. Cook until no longer pink and edges are golden. Note: Let it sit for 2 minutes before breaking it up to get a brown crust.
  2. Add the diced onion and bell pepper to the skillet. Sauté for 4 minutes until the onion is translucent and fragrant.
  3. Add garlic. Stir in 3 cloves minced garlic and 2 tbsp taco seasoning. Sauté 1 minute until fragrant and the spices coat the meat.
  4. Pour in 1 cup rinsed quinoa. Stir for 2 minutes until the grains smell slightly nutty.
  5. Pour in 2 cups chicken broth and 15 oz black beans. Bring to a boil while scraping the bottom of the pan.
  6. Reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes without lifting the lid.
  7. Stir in 1 cup frozen corn. Replace the lid for 2 minutes to let the residual heat thaw the corn.
  8. Remove from heat and stir in 1 tbsp lime juice, 0.5 tsp salt, and 0.25 tsp pepper.
  9. Let the skillet sit, covered, for 5 minutes. This allows the quinoa to fully fluff and absorb stray moisture.
  10. Fluff with a fork and serve immediately.