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Turkey Taco Quinoa Skillet #vegan #vegetarian #soup #breakfast #lunch

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This post is bolstered by Del Monte. Obviously, all ends are my very own and I simply work with brands that I know and love!

This quinoa taco skillet is stacked with veggies and gigantic measures of flavors. It's a light and sound one skillet dish, perfect for a basic weeknight feast!

You know I'm an immense fan of basic dinners and this one is no exception! I esteem that you can make it no matter how you look at it dish and essentially everything on the fixings rundown is something that I usually have in my storeroom. You can modify this as much as you can envision with embellishments like avocado or jalapeno anyway this dish has a great deal of flavor alone!

I was so anxious to unite with Del Monte® in light of the way that I use their canned items routinely. For this recipe, I used Del Monte Golden Sweet Whole Kernel Corn. I found that Del Monte's vegetables are created in the United States and stuffed inside 75 miles of the farm where they are picked, which is genuinely cool! Canned product are such a basic and worthwhile decision, so my wash room is always stacked! Find Del Monte in a grocery store close you using their thing pioneer!
Turkey Taco Quinoa Skillet #vegan #vegetarian #soup #breakfast #lunch
Also try our recipe Simple Italian Salad #vegan #vegetarian #soup #breakfast #lunch

INGREDIENTS
  • 1 teaspoon olive oil
  • 2 cloves garlic, minced
  • 1 red onion, diced
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 2 tablespoons tomato paste
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 15oz can Del Monte Sweet Corn
  • 1 15oz can black beans, rinsed and drained
  • 1 cup shredded cheddar cheese
  • Salsa and/or cilantro for serving (optional)
INSTRUCTIONS
  1. In a large skillet, heat the olive oil over medium heat for 30 seconds.
  2. Add the garlic and cook on medium heat for 2 minutes, stirring so it doesn’t burn.
  3. Add the onion, cumin, and chili powder and continue to cook for 4-5 minutes or until the onion has started to soften.
  4. Add the tomato paste and continue to cook for 2 minutes.
  5. Remove the onion mixture from the pan and set aside.
  6. Add the quinoa and broth to the pan and bring to a boil.
  7. Cover with a lid and cook according to package directions, about 10-12 minutes or until the broth is absorbed.
  8. Stir in the onion mixture, corn, beans, and cheese.
  9. Continue to cook over medium heat until warmed through. Feel free to add additional cheese on top, if you like.
  10. Sprinkle with salsa or cilantro, if desired.
Read more our recipe Quick and Easy Lemon Orzo with Parmesan and Peas #vegan #vegetarian #soup #breakfast #lunch

Source : bit.ly/2UMJurz

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