Ingredients

• 1 tbsp oil
• 1 lb ground turkey
• 1 yellow onion, finely diced
• 1 red bell pepper, diced
• 1 cup corn kernels, fresh or frozen
• 2 garlic cloves, minced
• 1 jalapeno pepper, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 15-oz can black beans, drained and rinsed
• 1 cup quinoa
• 1 19-oz can diced tomatoes
• 2 1/2 cups chicken broth
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• Fresh cilantro for serving

Preparation

In an oven-safe skillet, heat oil over medium-high heat. Add the turkey and cook, breaking it up with a spoon, until it is no longer pink. Add onion, red pepper, corn and cook, stirring often, for 2 to 3 minutes. Add minced garlic, jalapeño chili powder, cumin and quinoa. Mix well. Add diced tomatoes, beans and broth, Bring to a boil and reduce to a simmer. Cover and cook for 15 to 20 minutes, or until quinoa is cooked through. Turn the heat off and top mixture with cheddar cheese and cover again. Allow cheese to melt completely.
Serve immediately, topped with fresh cilantro, or store in the refrigerator for up to 3 days,