Ingredients:

  • 1 lb lean ground turkey (93% lean)
  • 1 cup dry quinoa, thoroughly rinsed
  • 2 cups low-sodium chicken bone broth
  • 1 tablespoon avocado oil
  • 1 medium red bell pepper, diced
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup frozen sweet corn
  • 15 oz canned black beans, drained and rinsed
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup fresh cilantro, chopped
  • 1 medium lime, cut into wedges
  • 1 medium avocado, sliced

Instructions:

  1. Heat avocado oil in a large deep skillet over medium-high heat. Add the ground turkey. Let it sit for 2 minutes to develop a dark brown crust.
  2. Toss in the diced red bell pepper, and chopped onion. Cook for 4 minutes until the onions are soft and translucent.
  3. Add the minced garlic, chili powder, cumin, smoked paprika, sea salt, and red pepper flakes. Sauté for 30 seconds until fragrant.
  4. Stir in the rinsed dry quinoa. Toast the grains with the meat mixture for 2 minutes, stirring frequently to prevent sticking.
  5. Pour in the chicken bone broth and add the black beans and frozen corn. Stir well to combine and bring the mixture to a boil.
  6. Reduce heat to low, cover the skillet with a tight-fitting lid, and simmer for 15 minutes, or until the liquid is fully absorbed and the quinoa is tender.
  7. Remove from heat. Let sit covered for 5 minutes. Garnish with fresh cilantro, avocado slices, and a squeeze of lime before serving.