Turkey Taco Quinoa Skillet is a favorite one pot, kid-friendly weeknight dinner. It’s simple enough for an older child or beginner cook to prepare and is packed with nutrients and flavor. Best of all…you can make it in ~30 minutes!

If you’re looking for an easy and healthy ground turkey and quinoa recipe, this is for you!
Reasons You’ll Love Turkey Taco Quinoa Skillet
- Quick-This meal can be made in 30-40 minutes and requires minimal prep.
- Kid-Friendly-This meal has a Mexican flare, and the toppings make it super kid-friendly.
- Picky-Eater Friendly-Did you know that picky eaters are more likely to try a new food when they can serve themselves and add their own toppings?
- Nutrient-Rich-This meal is rich in protein, iron, calcium and potassium.
- Allergen-Friendly-Turkey Taco Quinoa Skillet is naturally gluten-free and with simple modifications can also be dairy-free.
- Minimal Clean Up-This is truly a one-pot meal that will only leave you with a handful of dirty dishes.
- Great for Leftovers-This meal can easily be reheated or repurposed as taco filling!
What You’ll Need

- Ground Turkey Breast-I prefer to use turkey breast due to the flavor, but lean ground turkey works well too.
- Taco Seasoning-You can use a package or make your own bulk recipe with 4 T. chili powder, 2 T. ground cumin, 2 T. garlic powder, 2 T. onion powder, and 2 tsp. Salt (note: this recipe only uses 2 T. taco seasoning).
- Salsa-Opt for organic salsa when you can due to pesticide residues that can linger on tomatoes.
- Corn-I most often use frozen out of convenience, but fresh corn definitely adds a gourmet flare. If using canned corn, opt for low-sodium or no added salt. If you want to guarantee a non-GMO variety, opt for organic.
- Chopped Green Chiles-Choose mild or hot, depending on your spice preference. Opt for organic when you can due to pesticide residues.
- Black Beans-Use canned low-sodium or no added salt varieties. Always rinse and drain.
- Quinoa-I enjoy tri-colored for the extra antioxidants, but plain works just fine.
Toppings are Everything!
Toppings are a simple way to add flavor and nutrients and also a great way to get even the pickiest kids to try a new food. Pick and choose from some of the following:

- Avocado-choose avocados that have a very slight give when squeezed, or buy firm avocados and allow them to ripen for a few days. This mighty food is packed with vitamins C, E & K, B vitamins, potassium, copper and fiber.
- Cheese-I encourage you to shred your own cheese to avoid the extra additives. I recommend Cabot Lite Cheddar as a lower saturated fat option.
- Cilantro-This fresh and spicy herb provides small amounts of Vitamin A, C & K as well as antioxidants to your plate.
- Plain Greek yogurt-This is a great nutrient-rich alternative to sour cream. You can choose whole fat or nonfat depending on your family’s needs and preferences.
- Multigrain tortilla chips-Right now I’m loving Late July Multigrain Sea Salt and Lime for a boost of flavor and fiber.
- Lime wedges-While a splash of lime juice doesn’t add much nutritional value, it adds a fresh, zippy edge to this otherwise simple meal.
How to Make Turkey Taco Quinoa Skillet
- Take corn out of the freezer to defrost.
- In a mesh strainer, rinse quinoa and set aside.

3. In a large skillet, pan or Dutch oven, cook ground turkey over medium-high heat until cooked through.

4. Add taco seasoning, salsa, and green chiles; mix to coat.

5. Add quinoa and water. Bring to a boil. Reduce heat and simmer on low until quinoa is almost cooked, ~15 minutes.

6. Add corn and beans. Simmer for 5-10 minutes until corn and beans are warmed, stirring occasionally to avoid sticking.

Variations & Substitutions
- Brown Rice-Feel free to switch out the quinoa for brown rice. The main difference is the cooking time. I recommend cooking the brown rice in a separate pot and adding it for the last 10 minutes of cook time.
- Ground Chicken or Beef-You can easily sub out the ground turkey breast for ground chicken breast, lean ground chicken or lean ground beef. They each offer a slightly different nutrient profile. If opting for a higher fat variety, choose grass-fed, pasture raised.
- Dairy-Free-You can easily eliminate the cheese and Greek yogurt toppings or choose dairy-free varieties.
- Taco Filling-If you don’t want to serve the same meal twice, the leftovers can easily be used as taco filling or a taco salad topping.
- Baby-Friendly-This meal is suitable for most 10-12 mo infants who have already been exposed to most or all of the ingredients without reactions. To modify for a younger infant (8-9 mo) who has already been exposed to most of all of these ingredients, running this meal through a food mill can easily modify the consistency while allowing them to enjoy the meal with you. Avocado and whole-fat Greek yogurt make great baby-friendly toppings! Avoid the tortilla chips due to the very crunchy texture and sharp edges. Occasionally tomatoes can cause a rash around the face and diaper area in infants. This is typically not an allergic reaction, but rather due to acidity of the tomato. Note: the sodium content of this meal is based on an adult sized portion of 1.5 cups and includes the sodium from cheese and tortilla chip toppings. A baby-sized portion without tortilla chips falls within a safe recommended daily amount of sodium for 7-12 month old infant.
Kid-Friendly Steps
Kids are (almost) never too young to get involved in the kitchen. Research shows that letting kids help with cooking can increase their veggie intake! Here are some ways they can help with this recipe:

- Age 2-3: dumping cans and seasonings into the pot, adding their own toppings to their plate
- Age 4-7: stirring the ingredients, washing cilantro, shredding cheese
- Age 8-9: opening cans, slicing avocado
- Age 10-12+: preparing the entire meal
Note: Children should always be supervised by an adult when using sharp utensils such as graters and knives or when using the stove.
Storing and Reheating
- These leftovers can safely be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 6 months.
- This recipe can easily be reheated in the microwave. If reheating on the stove, add ¼ to ½ c. water and reheat over medium-low heat to avoid sticking.

Turkey Taco Quinoa Skillet
Equipment
- 1 Large skillet or Dutch oven 5 quart or larger
- 1 mesh strainer
- 1 glass measuring cup
- 1 large cooking spoon
Ingredients
Turkey Taco Quinoa Skillet
- 2 lbs Ground Turkey Breast can substitute ground chicken breast or lean ground beef
- 2 Tbsp Taco Seasoning* (see bulk recipe in notes) or 1 oz package taco seasoning
- 16 oz Salsa organic preferred
- 4 oz Chopped Green Chiles organic preferred
- 1 ½ cups Quinoa rinsed
- 3 cups Water
- 15 oz Canned Black Beans-No Salt Added rinsed and drained
- 16 oz Frozen Corn or 2 cups fresh or 2 cans low-sodium corn
Optional Toppings
- 3-4 whole Avocado sliced
- ½ bunch Cilantro fresh
- 4 oz Cheese shredded Cheddar or Colby Jack
- 4 oz Greek Yogurt plain
- 1 whole Lime sliced into wedges
- 4 oz Multigrain Tortilla Chips crushed
Instructions
Turkey Taco Quinoa Skillet
- Take corn out of the freezer to defrost.
- In large skillet, pan or Dutch oven, cook ground turkey over medium-high heat until cooked through.
- While turkey is cooking, rinse quinoa and set aside.
- Once turkey is cooked, add 2 Tbsp. taco seasoning, salsa and green chiles, and mix to coat.
- Add quinoa and water. Bring to boil. Reduce heat and simmer uncovered on low for 15 minutes until quinoa is cooked. Stir occasionally to avoid sticking.
- While quinoa is cooking, prep any optional toppings and set aside.
- Once quinoa is cooked, add corn and beans. Simmer for 5-10 minutes until corn and beans are fully warmed. You may increase the heat slightly if needed. Stir frequently to avoid sticking.
- Remove from heat and serve with desired toppings.
Notes
FAQs
Not necessarily. In this recipe, the main advantage of choosing quinoa over rice is that quinoa tends to cook in about half the time as rice. Quinoa and rice have very similar nutrient panels, which vary slightly from brand to brand. Overall, quinoa and rice have similar calorie contents. Quinoa is slightly higher in protein, fiber, fat, iron and potassium and slightly lower in carbohydrates than rice.
Believe it or not, lean ground turkey and lean ground beef have very similar calorie and protein contents, so it’s more of a flavor preference. If you’re opting for a lower calorie and fat option, consider using ground turkey or chicken breast. If you’re looking for a higher iron source, opt for the lean ground turkey or beef. Or better yet, mix the two together! If you’re looking to increase your omega-3’s, opt for grass-fed, pasture-raised varieties.