10-Minute Turkey Taco Quinoa Bowls

I made this on a day I didn't have the energy to cook. It came together in less than 10 minutes, mostly from the pantry, and the salsa ties everything together.

Turkey Taco Quinoa Bowl

Recipe

Serves: 4

Time: 10 minutes

Ingredients

• 1 lb ground turkey

• 2 T no-salt-added taco seasoning

• 1 can (15 oz) no-salt-added black beans, rinsed and drained

• 1 can (15 oz) corn, drained

• 1 pouch (about 8 oz) ready-to-eat tri-color quinoa

• 1 romaine heart, chopped

• 2 ripe tomatotes, chopped

• 1 cup salsa verde, or your favorite ready-made salsa

• Optional: sour cream or plain greek yogurt, shredded cheese, cilantro

Steps

1. Heat a nonstick skillet over medium-high heat. Add the turkey and cook, breaking it up as it browns, until it's cooked through to 165°F, about 6 to 8 minutes. No oil needed.

2. Stir in the taco seasoning with a splash of water and cook 1 minute more.

3. While the turkey cooks, warm the quinoa according to the package, or use it at room temperature. Chop the romaine and tomatoes.

4. Put each component in its own bowl, set out the salsa and any toppings, and let everyone build their own.

Build Your Plate

• Want it lighter? Go heavy on the lettuce and light on the quinoa.

• Feeding athletes? Add extra quinoa and beans.

• Picky eaters? Turkey and corn on their own are usually an easy yes.

• Want more richness? Add sour cream or cheese.

• Swap the salsa verde for any ready-made salsa you like.

Leftovers

Store the turkey, beans, corn, and quinoa in separate containers in the fridge for up to 4 days. Chop the lettuce and tomatoes fresh each time. Later in the week, tuck the turkey and beans into a tortilla, or toss the quinoa, beans, and corn with salsa for a quick cold salad.

Everything prepped and ready. Each person builds their own bowl.