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5 from 1 vote

Mexican Haystack Quinoa Bowl

9 Green, 4 Blue, and 2 Purple points per serving.
Makes: 6 servings
Author: Alisha Hughes

Ingredients

  • CILANTRO LIME QUINOA:
  • 1 cup quinoa, rinsed
  • 1 tablespoon light butter
  • 1 tablespoon lime juice
  • 1/4 cup cilantro, optional
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt
  • MEXICAN HAYSTACKS:
  • Cooking spray
  • 1 pound 99% lean ground turkey
  • 2 tablespoons chopped onion. optional
  • 1 15 ounce can black beans, optional
  • 1 14.5 ounce can diced tomatoes, rinsed and drained, optional
  • 1 8 ounce can tomato sauce
  • 1 4.5 ounce can diced chiles, optional
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cumin
  • 1 15 ounce can corn, optional
  • 3/4 cup reduced fat shredded cheddar cheese, optional

Instructions

  • Cook quinoa according the directions on the package. Add butter, lime juice, cilantro, cumin, and salt to the quinoa and mix until the butter is melted.
  • Meanwhile, spray a large skillet with cooking spray and set over medium heat. Add ground turkey and onion, and cook until turkey is fully cooked, breaking up the meat as it cooks.
  • Add black beans, tomatoes, chiles, onion powder, garlic powder, brown sugar, salt, and cumin to the ground turkey. Cook an additional 5-7 minutes, or until all of the flavors are well blended.
  • Meanwhile, warm canned corn in a medium bowl in the microwave.
  • For each serving, serve 1 cup turkey/bean mixture, 1/3 cup cooked quinoa, 1/4 cup corn, and 2 tablespoons cheddar cheese.