Ingredients
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1 tbsp canola oil
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1 lb 85% lean ground turkey
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2 tsp chili powder
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1/2 tsp ground cumin
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1 cup raw white quinoa
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1 (15.5 oz) can Nature's Promise® Organic Low Sodium Kidney Beans, drained
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1/2 (12 oz) bag frozen corn, thawed
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1 (10 oz) can mild red enchilada sauce
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1/2 (8 oz) pkg sharp cheddar cheese, shredded
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1/3 cup chopped cilantro
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2 large plum tomatoes, chopped
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1/2 (3.5 oz) bag tri-color tortilla strips
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Lime wedges, to serve (optional)
Steps
1
Preheat oven to 400°F. In a 12-inch skillet, heat the oil on medium-high. Add the ground turkey and season with the chili powder, cumin, salt, and pepper. Cook 6–8 min., until cooked through, breaking up meat with a spatula. Remove from heat.
2
To skillet, stir in the raw quinoa, beans, and corn. Transfer mixture to a 9x9-inch or 2.5-quart baking dish. To a liquid measuring cup, add the enchilada sauce and ½ cup water and microwave 2–3 min., until hot. Carefully pour liquid into baking dish. Season with salt and pepper. Cover tightly with foil and bake 30 min., until liquid is fully absorbed.
3
Fluff mixture with a fork and stir in the cheese. Top with the cilantro, tomatoes, and tortilla strips. If desired, serve with lime wedges to squeeze over dish.
