Happy Friday! I hope everyone had a great week. Mine had an unexpected, but wonderful start–my roommate and I decided to foster a kitten! He’s been battling a virus for a few weeks and wasn’t able to fight it at the shelter. We’re hoping that he’ll get better soon now that he’s in a home and away from other cats. Though we’ve only had the little guy one week, I have a feeling I’m going to want to keep him. :)
On to the tacos–I know, quinoa again, right? I’d already made the ground turkey and quinoa, and had a large bag of kale, so I decided to combine the ingredients and make tacos. And believe it or not, it worked!
Recipe (makes 12-15 tacos):
1 lb. ground turkey
1 tsp. cumin, plus more or less to taste
1/2 tsp. cayenne, plus more or less to taste
Salt and pepper, to taste
1 cup Trader Joe’s Organic Tricolor Quinoa
7 oz. (1 container) Fage plain Greek yogurt
Juice of 1 lime
1 tsp. honey
Salt, to taste
5 oz. (1/2 bag) Trader Joe’s pre-packaged kale
Olive oil spray
Salt and pepper
Mild or spicy salsa
Preheat oven to 375 degrees.
Heat a large skillet over medium heat. Once hot, add ground turkey and cook about 10 minutes, or until done. Add cumin, cayenne and salt and pepper. Strain turkey.
While turkey is cooking, bring a large pot of water and 1 cup quinoa to a boil, then reduce to a simmer. Cook quinoa 10-12 minutes, or until fluffy and all water absorbs. Remove from heat.
Spread kale out evenly on baking sheet. Lightly spray kale with olive oil (too much oil will make them soggy), then season with salt and pepper. Cook kale in oven for about 10 minutes, or until lightly browned and crispy. Remove from oven and let cool 5 minutes.
Warm corn tortillas on stove top, or microwave for 10-12 seconds.
To prepare tacos: Lay warm corn tortillas flat, then top with ground turkey, quinoa, Greek yogurt sauce, salsa and kale chips. Repeat steps for all tacos. Serve hot.
(Side note: Do not make kale chips ahead, as they do not store well and get soggy).