Calibrate Recipe

QUINOA TACO SKILLET

Gluten-free, Halal, Metabolic Jumpstart

Active: 25 minutes
Total: 45 minutes
Serves 4 to 6 (1½ to 2 cups per serving)
Yellow-Green (Yellow during the Metabolic Jumpstart, but be mindful of portion size)

We took all the flavors of tacos and folded them into a quick and colorful one-pan meal. It’s packed with protein and fiber, and stars pantry staples like budget-friendly canned beans and veggies that are just as nutritious as their fresh or frozen counterparts, making this an easy dinner for any night of the week.

Think of quinoa like a nutrient-dense alternative to rice. It cooks up just as quickly, but is higher in both fiber and protein, containing all nine essential amino acids. Here we paired it with chicken, but you can easily make this vegetarian: simply start with cooking the onions and peppers, and swap in vegetable broth for the bone broth. Feel free to also swap in ground meat (turkey or chicken keep this recipe yellow-green or yellow; beef makes it orange) and continue to follow the recipe as written.

Store any leftovers in an airtight container in the refrigerator up to 3 days. It reheats easily, making it a perfect make-ahead meal prep lunch or dinner. Once it’s hot, customize the toppings to your preference! We like melty cheese, creamy avocado, and spicy jalapeños, but you can also top it with fresh cilantro leaves, sliced scallions, sugar-free hot sauce (such as Tia Lupia) or even a dollop of plain Greek yogurt.

Ingredients:

  • 2 teaspoons olive oil
  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • Fine sea salt
  • 1 medium yellow or red onion, finely chopped
  • 1 red, orange, or yellow pepper, finely chopped
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • ½ teaspoon paprika
  • 2 tablespoons tomato paste
  • ¾ cup dry quinoa
  • 1 cup chicken bone broth
  • One 14.5-ounce can low-sodium diced tomatoes
  • One 15-ounce can black, pinto, or kidney beans, rinsed
  • One 15.25-ounce can corn kernels, drained (or 1½ cups frozen corn kernels, unthawed)
  • 1 cup shredded Cheddar (about 4 ounces; optional)
  • Fresh cilantro leaves, sliced avocado, and sliced jalapeños, for serving

Directions:

  1. Heat 1 teaspoon of the oil in a large skillet over medium heat. Add the chicken in a single layer and sprinkle with ¼ teaspoon salt. Cook, stirring occasionally, until the chicken is no longer pink, about 5 minutes. Transfer to a plate and set aside.
  2. Heat the remaining teaspoon oil in the skillet. Add the onions and peppers and cook, stirring occasionally, until the onions are translucent and the vegetables are tender, 4 to 5 minutes. 
  3. Stir in the chili powder, cumin, garlic powder, onion powder, oregano, and paprika and toast until the spices are fragrant, about 1 minute. Stir in the tomato paste and cook until it’s deep red in color, about 1 minute. Stir in the quinoa and toast until it’s coated, about 1 minute.
  4. Stir in the broth, tomatoes and their juices, beans, corn, and the reserved chicken. Cover with a lid and bring to a boil. Reduce the heat to medium-low and simmer until the broth is absorbed and the quinoa is cooked and fluffy, 15 to 20 minutes. 
  5. Sprinkle the cheese over top if using and serve, topped with cilantro, avocado, and jalapeños if desired.

Test Kitchen Tips: 

Cooking your grains or even pasta in broth instead of water infuses it with extra flavor, plus it’s an easy way to sneak in bonus protein and nutrients.

Quinoa comes in three colors: white, red, and black. Their macronutrient profiles are nearly identical, but they differ in texture and taste. White quinoa is light, fluffy, and has the mildest flavor of the three. Both red and black are crunchier and nuttier tasting, though red is more widely available. Tri-color is sold as a blend of all three colors.