Taco Quinoa Skillet

Ground Turkey or Ground Beef

Ground turkey keeps this dish lighter, while ground beef adds richness and classic taco flavor. Both work beautifully in this skillet.
Substitutes: Ground chicken, ground pork, plant-based ground “meat,” or cooked lentils and black beans for a vegetarian option.

Diced Tomatoes

Canned diced tomatoes add moisture, acidity, and depth, helping cook the quinoa while enhancing flavor.
Substitutes: Crushed tomatoes, fire-roasted tomatoes, tomato sauce plus a splash of water, or fresh chopped tomatoes.

Taco Seasoning

Taco seasoning provides all the bold spices—chili powder, cumin, paprika, garlic—that make this dish taste like taco night. My favorite brand is Siete – the ingredients are on point!
Substitutes: Homemade taco seasoning (chili powder, cumin, paprika, garlic powder, onion powder), fajita seasoning, or a mix of cumin and smoked paprika.

Onion & Bell Peppers

Frozen onion and pepper blends make this recipe ultra-convenient, while fresh onion and bell peppers add crisp texture and color.
Substitutes: Poblano peppers, zucchini, corn, mushrooms, or sweet potatoes diced small.

Quinoa

Quinoa is a protein-rich grain that absorbs flavor and makes this skillet extra filling.
Substitutes: White or brown rice (adjust liquid and cooking time), cauliflower rice (stir in at the end), bulgur, or farro.

Bone Broth

Bone broth adds savory depth and helps cook the quinoa while boosting protein.
Substitutes: Chicken broth, beef broth, vegetable broth, or water with a pinch of salt.

Shredded Cheddar Cheese

Cheddar melts beautifully and adds creamy, cheesy goodness that ties the dish together.
Substitutes: Monterey Jack, Colby-Jack, Mexican blend cheese, pepper jack, dairy-free shredded cheese, or omit for a lighter version.

How to Make Taco Quinoa Skillet

Start by browning the ground turkey or beef in a large skillet over medium heat. Once cooked, drain excess fat if needed. Add the onion and bell peppers and cook until softened. Stir in taco seasoning and diced tomatoes, scraping up any browned bits for extra flavor.

Add quinoa and bone broth, stir well, then bring to a gentle simmer. Cover and cook until the quinoa is tender and the liquid is absorbed. Sprinkle shredded cheese over the top, cover again, and let it melt into a gooey, irresistible layer.