Salsa Verde Turkey & Quinoa Power Skillet

This salsa verde turkey & quinoa skillet packs a protein punch while staying under 30 minutes. A vibrant mix of fresh herbs, a smoky sauce, and hearty grains brings comfort and nutrition to the table. Perfect for busy weekdays with minimal clean‑up.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• - 1 lb (450g) ground turkey
• - 1 cup quinoa (uncooked)
• - 1 cup low‑sodium chicken broth
• - 1.5 tsp smoked paprika
• - 1 tsp ground cumin
• - 1/2 tsp chili powder
• - 1 cup corn kernels (fresh or frozen)
• - 1 cup black beans, drained and rinsed
• - 1 cup salsa verde (store‑bought or homemade)
• - 1 tbsp olive oil
• - 1 tbsp chopped fresh cilantro, for garnish
• - 1 lime, cut into wedges, for serving
• - Salt and pepper to taste
• - Optional: shredded pepper jack cheese

Instructions

1. 1. Rinse quinoa under cold water, then combine with chicken broth and a pinch of salt in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer until quinoa is tender, about 15 minutes.
2. 2. While quinoa cooks, heat olive oil in a large skillet over medium‑high heat. Add ground turkey, breaking it apart with a spatula. Cook until browned and no longer pink, about 5-6 minutes.
3. 3. Stir in smoked paprika, cumin, chili powder, salt, and pepper; cook for 30 seconds until fragrant.
4. 4. Add corn, black beans, and salsa verde to the skillet, stirring to combine. Reduce heat to medium, cover, and let the mixture simmer for 5 minutes.
5. 5. Gently fold in the cooked quinoa, ensuring everything is well mixed and heated through.
6. 6. Taste and adjust seasoning if needed.
7. 7. Serve hot, topped with cilantro, a squeeze of lime, and an optional sprinkle of shredded pepper jack cheese.
8. 8. Leftovers can be refrigerated for up to 3 days and reheated in a skillet or microwave.

Chef's Note

For an extra crunchy texture, briefly toast the corn in oil before adding it to the skillet.

Make-Ahead Tips

The skillet can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if needed to loosen the sauce.

Substitutions

Use ground chicken instead of turkey, or swap quinoa for brown rice. Replace salsa verde with a zesty tomatillo salsa if preferred.