How to Make Smoky Chipotle Turkey and Quinoa Skillet
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Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 2 minutes until softened.
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Add garlic and ground turkey, breaking up the turkey with a spatula. Cook for 3–4 minutes until turkey is mostly browned.
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Stir in smoked paprika, cumin, salt, and pepper. Sprinkle quinoa evenly over turkey.
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Add fire-roasted diced tomatoes and chicken broth. Bring mixture to a boil, then reduce heat to medium-low and cover.
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Simmer for 15 minutes, or until quinoa is tender and liquid is absorbed. Remove from heat.
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Stir in chopped cilantro. Serve hot with lime wedges for squeezing over each portion.
Pro Tips for Perfect Smoky Chipotle Turkey and Quinoa Skillet
- Prep Ahead: You can prepare ingredients the night before and cook fresh.
- Storage: Store leftovers in an airtight container for up to 3 days.
- Substitutions: Feel free to swap vegetables or proteins based on preference.
- Cooking Time: Adjust cooking time based on your equipment and preferences.
Frequently Asked Questions
Can I make this ahead?
Yes, prepare components in advance and assemble or reheat before serving.
Can I swap ingredients?
Absolutely—adjust proteins, vegetables, or spices to fit your preferences.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days; reheat gently.