Ingredients for 6 servings

¼ cup jarred salsa
½ cup frozen corn
½ cup rinsed quinoa
½ cup shredded cheddar cheese
½ cup shredded Monterey Jack cheese
½ cup water
½ pound lean ground turkey (I use 99% lean)
½ yellow onion, diced
¾ teaspoon kosher salt
1 (14.5 ounce) can of diced fire roasted tomatoes
1 (15 ounce) can of black beans, rinsed and drained
1 teaspoon cumin
2 cloves garlic, minced
2 teaspoons chili powder
4 ounce can diced green chilis
black pepper, to taste
cilantro, for garnish

Directions

Spray a large skillet generously with cooking spray and heat over medium-high heat. When the skillet is hot add in the diced onion and cook for about 2 minutes until it starts to soften. Add in the ground turkey and minced garlic and cook until the meat is almost cooked through, breaking it up into crumbles with a spoon as it cooks. Stir in all the spices and the diced green chiles, cooking for another minute. Add in the black beans, corn, fire roasted tomatoes, salsa and quinoa, stirring until everything is combined.

When the mixture starts to bubble add in the water, cover the skillet with a lid and lower the heat to medium-low. Simmer for about 20-25 minutes or until the quinoa is cooked, it should still have a slight bite to it, but not be hard and crunchy.

Sprinkle the shredded cheese on top and cover with the lid cooking until the cheese is melted. Serve as is, in tortillas for tacos, or on top of your favorite greens.