1 lb fresh ground turkey breast
1/2 tsp ground cumin
2 tsp bouillon (GF)
1/3 c quinoa
1 c cooked brown rice
10oz kale, mustard or collard greens, fresh or frozen, drained
1 c salsa
12 taco shells, or corn tortillas
Optional toppings: shredded lettuce, sliced pitted olives, chopped green onions, chopped tomato, shredded cheese, plain yogurt
Add 1 cup water, bouillon and quinoa to 5 quart sauce pot. Bring mix to boil over high heat. Stir in rice. Reduce heat to low, cover and simmer 10 minutes.
In skillet, cook turkey and 1/4 tsp cumin over medium heat 4 minutes, until meat loses its pink color. Set aside.
To the rice mixture, add greens, turkey and remaining cumin. Cover and cook 5 minutes or until heated through. Add salsa and cook 2 to 3 minutes more, stirring occasionally.
Spoon filling into taco shells and top with garnish of your choice.