Ingredients
— 2 pounds organic ground turkey breast
— 1 cup Ancient Harvest organic quinoa
— 1 cup organic frozen corn
— 1/2 organic yellow onion
— Gourmet Garden chunky garlic paste 3 dime size dollops
— 1 can fire roasted tomatoes Muir Glen
— 1 can rinsed organic black beans
— 1 - 2 ounce can hot diced chiles
— 1 teaspoon cumin
— 1 teaspoon chili powder
— 3 tablespoons organic olive oil
— 2 cups shredded Monterey Jack cheese
— 2 avocados
— Flour or corn tortillas - my favorite or the organic La Mariposa
— Optional hot sauce
I like to have chips, guacamole, and salsa as a starter.
I love this recipe for leftovers to warm up and put on top of spinach and arugula for a healthy, protein packed lunch the next day.
Start by bringing 2 cups water, quinoa and 1 tablespoon olive oil to a boil in a medium saucepan. When you reach a boil cover and reduce heat to low for 10 minutes. Warm 2 tablespoons of olive oil in a large skillet and add onion. When the onion turns a translucent color add in the 2 pounds of turkey and garlic. Once the turkey is browned add in the tomatoes, chiles, corn, black beans, cumin, chili powder, quinoa, one cup water and bring to a boil. When the water has evaporated add the two cups of cheese. Warm the tortillas and add turkey mixture along with any desired toppings. I like to have fresh avocado, sour cream, hot sauce, tomatoes, jalapeño, banana peppers, etc. whatever your family favorites are.
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