Monday to Friday it’s just Zoe and I. She’s a sandwich and cucumber kind of gal, my palette is slightly more defined. After making her lunch, there is usually an email that comes up or something shiny happens and next thing I know lunch has come and gone. And then Ground Turkey Chili with Quinoa happened! Never again will I skip lunch!
Skipping breakfast? Try our Easy & Healthy Breakfast Pizza
This recipe will make 4 large lunches or 8 small lunches and freezes beautifully! I make it ahead of time on Sunday night and take a container out of the freezer each night. You can basically add whatever veggies you want. For me, I do not enjoy beans so I substituted peppers for beans.
Additionally, you can top with cheese and avocado, this meal is truly diverse. Serve it for lunch or dinner. Perhaps with some fresh buns? Either way, this recipe is a must try! Packed with lots of good veggies and an excellent source of protein! I’ll never miss a lunch again!
Who’s ready to get cooking? Let’s make some Turkey Chili with Quinoa!
- 1 pound lean ground turkey
- 1/2 cup chopped yellow onion
- 1 cup reduced-sodium chicken broth
- 1/4 cup white quinoa uncooked
- 1/2 cup frozen whole kernel corn
- 14.5 oz Can of Diced Tomatoes
- 1 tbsp Roasters Roasted Garlic Jalapeno Hot Sauce
Heat saucepan over medium-high heat. Add turkey, onions, and peppers; cook until turkey is crumbled and no longer pink, stirring occasionally.
Add broth and quinoa. Bring the pot to a boil. Cover, reduce heat and simmer 15 minutes or until quinoa is tender.
Stir in mushrooms, tomatoes, tomato sauce, corn, hot sauce and seasoning mix; simmer uncovered 15 minutes more, stirring occasionally.
Not your kind of spicy? Try our Southwest Chicken Quinoa
Loving the Veggies but not the spicy? Try Our Chicken Stirfry
You can find more of our recipes over on the Ava To Zoe Pinterest Recipe Board
Diggin the lunch Idea? PIN IT FOR LATER