To celebrate Cinco de Mayo I would like to share a recipe for a
new take on tacos. It’s a more healthy version with turkey, quinoa, and
veggies. My husband and I had it last week, and it was delicious!
1 pound lean ground turkey (crumbled)
1 small yellow onion, diced
3 garlic cloves, minced
2 teaspoons chili powder
2 teaspoons cumin 
Pinch of salt 
15 oz. can black beans, rinsed and drained 
1 cup corn (frozen or fresh)
1 medium tomato, diced  
1/2 cup rinsed quinoa 
3/4 cup water 
Mexican Shredded Cheese
1. Spray a large skilled with cooking spray and heat over medium-high heat.
2. Add diced yellow and garlic and cook until the onion softens.
3. Add ground turkey and cook until meat is almost cooked.
4. Add cumin, chili powder, and salt and mix thoroughly.
5. Add the black beans, corn, tomato, and quinoa stirring until everything is mixed.
6. Cook for 2 to 3 minutes.
7. Add water and cover skillet with lid; lowering the heat to medium-low. 
8. Cook for 20-25 minutes until quinoa is cooked and water is dissolved.
9. Remove lid and sprinkle with cheese until melted. 
10. Serve in taco shells (soft or hard), as is, or over your favorite lettuce. 
Prep: 10 Minutes
Cooking Time: About 40 minutes 
I personally like these served with soft taco shells. The recipe yields a ton (approximately 6 servings), so we had left overs (which were just as good).
Until next time…

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