Chef K and I both work full time jobs, so when we aren’t cooking for CK, we are meal prepping for the week together. We look for simple recipes that require little prep, short cook time, and the least amount of dishes. This recipe has quickly become one of my favorites for meal prep as it checks all those boxes.
This meal is perfect for me to bring to lunch. It fills me up and gives me enough sustenance to get me through the gym after work. Don’t forget to pack your avocado separately if you are bringing this to work with you! It’s not quite the same without the fresh avocado added on top.
Chef K does not have a high spice tolerance, so we use a milder salsa. However, feel free to use any level of spice that you want. You should use a salsa that is for dipping chips. That way it’s packed with flavor and we want that flavor to absorb into your quinoa.
Keep your avocado on your quinoa, not the floor,
Your favorite alternative chefs, K & T
Ground Turkey Quinoa Skillet
Ingredients
- 1 tbsp olive oil
- 2 bell peppers sliced
- 4 garlic cloves minced
- 1½ lbs ground turkey
- 2 tsp cumin
- 1½ tsp kosher salt
- Black pepper to taste
- Dash of cayenne pepper optional
- 1 cup salsa
- 1 cup uncooked quinoa
- 1 cup chicken stock
- 1 can black beans drained
- 1 can sweet corn kernels drained
- 2 avocados
Instructions
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Start by heating up oil in a large pan over medium heat. Saute peppers for a couple minutes until they start to soften, then add garlic. Saute garlic until fragrant.
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Add turkey, salt, pepper, cumin, and cayenne (optional) to the pan and cook until turkey is cooked through.
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Lastly, add the black beans, corn, quinoa, salsa, and chicken stock in the pan. Mix until well combined, then cover for 18-20 minutes until the quinoa is cooked and starting to separate.
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Serve with diced avocado on top.