2TbspCilantrochopped, plus additional for garnish (optional)
¼tspSalt
¼tspBlack pepper
Instructions
Rinse quinoa in a mesh colander under cold water. In a saucepan, add one cup tri-color quinoa to two cups unsalted chicken stock. Bring to a boil, reduce heat, cover and simmer for about 12 minutes. Remove from heat. Let sit for 5 minutes.
While the quinoa is cooking, in large skillet, heat 1 tablespoon oil over medium-high heat. Add turkey and seasoning; cook 5 minutes or until no longer pink, breaking up turkey with side of spoon. Add corn; cook 3 minutes or until turkey is browned and corn is heated through, stirring occasionally.
In large bowl, stir beans, tomatoes, cilantro, salt, pepper and remaining 1 tablespoon oil; fold in quinoa and turkey mixture. Serve quinoa mixture garnished with cilantro, if desired. Makes about 7 cups.
Video
Notes
This dish can be prepared in advance, covered and refrigerated up to 3 days; serve cold for an easy lunch or side dish.