Hi friends, happy June! I’m sure you’re as ready as I am for more time for outdoor activities and fun in the sun. I’m craving all the fresh foods and salads as the weather warms up, yet still craving some of my favorite flavors – hence this Chipotle Turkey & Quinoa Taco Salad! It’s packed with colorful veggies, fiber, protein, and healthy fat (a fully balanced meal) to help keep you satisfied for hours after! The chipotle flavor adds a delicious spice to the ground turkey (from canned chipotle in adobo sauce you can find in the mexican aisle in the grocery store)!
Taco salad is a delicious way to get the flavor of tacos and mexican food along with a large serving of fiber filled veggies and greens! Quinoa is one of my favorite whole grains that’s also a complete protein, full of fiber and contains key nutrients such as magnesium and non-heme iron (iron from plant based sources). P.S. Magnesium is one of the most lacking nutrients in the U.S. diet! This recipe is gluten and dairy free, but feel free to top with cheese or any other toppings you like!
- 1 lb. organic ground turkey breast
- 1 tbsp. avocado oil or olive oil
- 1/2 red onion, diced
- 1 chipotle pepper in adobo sauce, with another 1 tsp. of sauce (or as desired for more heat)
- 1 tbsp. paprika
- 1 tbsp. garlic powder
- 2 tsp. onion powder
- 1 tbsp. chili powder
- sea salt and black pepper, to taste
- 1 cup dry quinoa
- 2 cups vegetable broth (or water)
- sea salt and pepper, to taste
- juice from 1 lime
- 1 cup of cherry tomatoes, cut in half
- 1/2-1 avocado, sliced
- 1 cup of fresh greens
- lime wedges for topping and garnish
- Start by sautéing the oil in a large skillet on medium high heat. Add the red onion and stir to coat, allowing the onions to cook down 3-4 minutes.
- Meanwhile, rinse the quinoa and add it to the broth in a medium saucepan. Follow package directions to cook quinoa.
- Add the spices and chipotle in adobo to the onions and mix thoroughly. Move onions to the side of the pan and add the ground turkey. Cook ground turkey until fully cooked through and no longer pink, about 10 minutes. Feel free to add more of each spice until you reach your desired taste, and finish off with sea salt and pepper.
- While the turkey is cooking, chop the cherry tomatoes, slice the avocado, and prepare the greens and lime.
- Remove the quinoa from heat when all of the broth is absorbed. Let sit for 5 minutes before removing the lid, then fluff with a fork. Squeeze the lime juice into the quinoa and mix to combine.
- Assemble the salad! Place the greens down on the plate first, followed by about 3 oz. of the chipotle turkey and 1/2 to 1 cup of lime quinoa. Add the cherry tomatoes, avocado, and garnish with more lime juice and wedges. Enjoy!
- I always recommend ground turkey BREAST, as regular ground turkey is ground with the skin. This recipe will leave you leftovers of the turkey and quinoa for another delicious meal, or double the veggies and share with a friend!
If you make this recipe, be sure to tag me on social media @freshplates and use the hashtag #FRESHPLATES so I can see your healthy creations! Want me to re-create one of your favorite dishes? Comment on this post and let me know what else you’d like to see!
