Mexican Quinoa Skillet

This is a one pot meal.  Minimal prep, mostly unattended cooking.  Like everything on this blog, we're going to eat it in a bowl with sautéed kale.  This would also be a great burrito filling.  I like burritos.  

Serves 4.

Mexican Turkey + Quinoa Skillet

1 lb ground lean turkey breast

small splash olive oil

1 small yellow onion, minced

3 cloves garlic, minced

1 teaspoon salt

1 teaspoon chile powder

1 teaspoon cumin

1 teaspoon dried oregano

1 teaspoon ground black pepper

1 cup uncooked quinoa

1 cup corn kernels (fresh or frozen)

1 15 oz tin diced tomatoes

15 oz water

1 15oz tin kidney beans, drained, rinsed

In a large skillet, over medium heat, saute onion and garlic until soft.  Add turkey and spices, breaking it up meat with spoon, cook until no longer pink.  Stir in quinoa, corn, tomatoes and water.  Bring to a simmer and cover.  Cook until thick and most of the water is evaporated, about 20 minutes.  Stir in beans to until warmed thru.  

Serve with tortillas, chips, avocado, sour cream, grated cheese, picked jalapeños... whatever you got.