Southwestern Turkey Quinoa Bowls

Hearty and fiber-packed bowls featuring seasoned ground turkey, black beans, corn, and fluffy quinoa, topped with fresh avocado and cilantro.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Latin
• Difficulty: Easy
• Cost: $3.20/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• High-Protein
• High-Fiber
• Soy-Free
• Low-Sugar

Tags

• one-pot
• stir-fry
• quick
• healthy
• savory
• comfort food

Ingredients

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 yellow onion (diced)
• 2 clove garlic (minced)
• 1 teaspoon ground cumin
• 0.5 teaspoon chili powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 15 ounce black beans (rinsed and drained)
• 1 cup frozen corn
• 1 cup quick-cook quinoa
• 2 cup vegetable broth
• 1 avocado (diced)
• 0.25 cup fresh cilantro (chopped)
• 2 tablespoon lime juice

Instructions

1. Heat 1 tablespoon olive oil in a large skillet or pot over medium-high heat. Add 1 pound ground turkey and 1 diced yellow onion, breaking up the turkey with a spoon. Cook for 5-7 minutes until the turkey is browned and the onion is softened.
2. Stir in 2 minced garlic cloves, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 1 minute more, until fragrant.
3. Add 1 can black beans (rinsed and drained), 1 cup frozen corn, 1 cup quick-cook quinoa, and 2 cups vegetable broth to the skillet. Bring to a simmer, then reduce heat to low, cover, and cook for 10-12 minutes, or until the quinoa is cooked through and most of the liquid has been absorbed.
4. Remove from heat. Stir in 1 diced avocado, 1/4 cup chopped fresh cilantro, and 2 tablespoons fresh lime juice. Serve hot.

Notes

Leftovers store well in the refrigerator for up to 3 days.

Nutrition (per serving)

• Calories: 490
• Protein: 37.5 g
• Carbohydrates: 49 g
• Fat: 17 g
• Fiber: 14.5 g
• Sodium: 680 mg
• Saturated Fat: 3.5 g
• Sugar: 5 g
• Cholesterol: 70 mg