Description
A flavorful and healthy dish that combines lean ground turkey, fresh vegetables, and nutrient-packed quinoa, perfect for lunch or dinner.
Ingredients
Scale
- 1 lb ground turkey (93% lean)
- 1 tbsp olive oil (for cooking vegetables)
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
- 1 red bell pepper (diced)
- 1 tsp dried oregano
- 0.5 tsp dried dill
- 0.25 tsp salt
- 0.25 tsp black pepper
- 4 cups cooked quinoa (from about 1.5 cups dry quinoa)
- 2 cups cherry tomatoes (halved)
- 1 cucumber (diced, English cucumber preferred)
- 0.5 cup Kalamata olives (pitted)
- 0.5 cup feta cheese (crumbled from block)
- 0.25 cup olive oil (extra virgin, for dressing)
- 0.25 cup fresh lemon juice (about 2 lemons)
- 1 tbsp fresh parsley (chopped)
- 1 tsp dried oregano (for dressing)
- 0.5 tsp garlic powder
- 0.25 tsp salt (for dressing)
- 0.25 tsp black pepper (for dressing)
Instructions
- Start cooking quinoa now by following the package directions. Typically, you’ll use 1 cup of dry quinoa to 2 cups of water. Bring to a boil, reduce heat to simmer, cover, and cook for about 15 minutes. Let it rest covered for an additional 5 minutes.
- Heat a large skillet over medium-high heat without adding any oil. Add the ground turkey and cook for 5-7 minutes, breaking it apart with a wooden spoon until it’s golden brown and no pink remains. Drain any excess fat if necessary.
- Add olive oil, diced onion, and red bell pepper to the cooked turkey. Cook for 4-5 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.
- Stir in the minced garlic, dried oregano, dill, salt, and pepper. Cook for about 1 minute until fragrant, keeping a close eye to prevent the garlic from burning.
- Whisk together olive oil, lemon juice, fresh parsley, dried oregano, garlic powder, salt, and pepper in a small bowl for dressing. Allow the dressing to sit for 5 minutes to let the flavors blend.
- Divide the cooked quinoa among four bowls. Top each bowl with the seasoned ground turkey mixture, cherry tomatoes, diced cucumber, Kalamata olives, and crumbled feta cheese. Drizzle with the dressing right before serving.
Notes
Store components separately in airtight containers to maintain textures. Reheat only quinoa and turkey before serving with fresh toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 7g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 80mg