Mexican-Style Quinoa with Turkey
8 servings
50 minutes
Mexican-style quinoa with turkey is a harmony of flavors and textures that combines the spiciness of spices, the tenderness of turkey, and the nutrition of quinoa. This dish is inspired by the vibrant traditions of Mexican cuisine where the combination of grains, legumes, and spices plays a key role. Quinoa, originally a staple grain of the Incas, blends harmoniously here with turkey, tomatoes, and aromatic cumin. The heat from chili peppers adds a special touch to this dish while black beans and corn enrich its texture. It is perfect for warm family dinners as well as festive gatherings, especially when accompanied by fresh cilantro and crispy corn chips. Mexican-style quinoa with turkey is not just a nutritious dish but a true culinary journey into the heart of Latin America.
1
Rinse the turkey fillet, dry it with a paper towel. Cut the fillet into cubes of 1-2 cm (yes, just that small).
- Turkey fillet: 700 g
2
Peel the onion and cut it into cubes. Mince the garlic.
- Onion: 1 head
- Garlic: 2 cloves
3
Chop the red chili pepper, removing the partitions and seeds first. If you want a spicier dish, then leave the seeds.
- Red chili pepper: 1 piece
4
In a deep skillet, fry the chopped turkey fillet in vegetable oil for 15-20 minutes. The dish should be deep enough due to the large volume. Add onion, garlic, chili pepper, cumin, and salt. I usually salt this dish twice, dividing the amount of salt. Fry until the onion is golden.
- Turkey fillet: 700 g
- Onion: 1 head
- Garlic: 2 cloves
- Red chili pepper: 1 piece
- Ground cumin (zira): 1 teaspoon
- Salt: to taste
5
At this time, we rinse 1.5 cups of quinoa.
- Quinoa: 1.5 glass
6
Add chopped tomatoes and quinoa to the saucepan. Add 2.5-3 cups of water, cover with a lid, and simmer on medium heat for 10 minutes.
- Tomatoes: 200 g
- Quinoa: 1.5 glass
- Salt: to taste
7
We rinse canned black beans. Instead of canned, you can use pre-cooked black beans. I usually do this: I cook a pack of black beans in a multicooker until ready. I drain all the liquid through a colander, divide it into bags, and freeze it. I add the necessary amount of beans during cooking. We drain the liquid from the canned corn. Add black beans and corn to the saucepan. Mix well, season with salt and pepper. If all the liquid has evaporated and the quinoa is not ready yet, add water, cover, and simmer for another 7-8 minutes.
- Canned black beans: 1 glass
- Canned corn: 220 g
- Salt: to taste
8
Serve the finished dish warm, garnished with chopped cilantro if desired. Corn chips also pair well with Mexican quinoa.
- Chopped cilantro (coriander): 1 tablespoon