Description
A hearty one pot meal combining ground turkey, quinoa, and colorful veggies with Southwest spices for a warm, comforting dinner with minimal cleanup.
Ingredients
2 tablespoons olive oil
1 large onion, diced
2 garlic cloves, minced
1 lb ground turkey or plant-based crumbles
1 tsp smoked paprika
1 tsp cumin
1/2 tsp ground black pepper
1 tsp salt
1 bell pepper, chopped
1 zucchini, chopped
1 cup dry quinoa or brown rice
1 can (14 oz) diced tomatoes
2 cups low-sodium vegetable broth
1 cup frozen sweet corn
1/4 cup fresh cilantro, chopped
Juice of 1 lime
1 cup dairy-free shredded cheese (optional)
Instructions
Heat olive oil in a Dutch oven over medium heat.
Sauté onions and garlic until golden.
Add ground turkey, paprika, cumin, salt, and pepper. Cook until browned.
Stir in bell pepper, zucchini, frozen corn, and quinoa.
Add diced tomatoes and broth. Bring to a boil.
Reduce heat, cover the pot, and simmer for 25 minutes.
Remove lid, stir in lime juice and cilantro.
Optionally, stir in cheese until melted and serve hot.
Notes
Use plant-based crumbles for a vegan version.
Add avocado slices or tortilla chips for serving crunch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmered
- Cuisine: Southwest
Nutrition
- Calories: 310
- Fat: 10g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 40mg
Keywords: one pot meals, quinoa turkey skillet, southwest dinner ideas