The Easy Quinoa and Turkey Bowl is a delicious, nutrient-packed meal that combines hearty quinoa, lean ground turkey, fresh vegetables, and savory seasonings for a satisfying and healthy dish. This recipe exemplifies the perfect balance between protein, fiber, and healthy fats, making it a great option for lunch or dinner, whether you’re meal prepping for the week or simply looking for a quick and nutritious meal.
I came up with this recipe during a period when I had time to experiment in the kitchen, just before my schedule got busier. Cooking is therapeutic for me, and I love making meals that are not only delicious but also nourishing. The idea for this bowl came after a trip to an art festival in the Distillery District, where I purchased a beautiful blue ceramic bowl that inspired me to create something colorful and vibrant to fill it. As someone who enjoys using ground meat in various dishes, lean turkey became the star protein of this dish due to its versatility and ability to absorb bold flavors like curry, ginger, and turmeric.
Quinoa is a fantastic grain, often considered a “superfood” due to its complete protein profile and high fiber content. Unlike other grains, quinoa contains all nine essential amino acids, making it ideal for those looking to maintain optimal protein intake while following a balanced diet. It’s also naturally gluten-free, easy to cook, and pairs beautifully with the spices and ingredients in this dish.
One of my kitchen obsessions lately has been Sunflower Kitchen’s sundried tomato and black olive pesto. It’s a flavorful spread that adds depth and umami to dishes, and I highly recommend including it if you’re looking to enhance this recipe even further. The sundried tomatoes already in the recipe contribute a tangy and slightly sweet touch, while the nutritional yeast, Bragg’s liquid aminos, and mustard in the dressing create a savory richness that ties everything together.
Ground turkey is a great alternative to beef or chicken when you’re looking for a leaner protein source. It’s easy to cook, absorbs spices well, and pairs exceptionally well with the warm flavors of curry powder, turmeric, and ginger in this dish. Since it cooks quickly, it’s a perfect option when you need a fast meal without waiting for meat to defrost.
This quinoa and turkey bowl is an excellent option for those looking to maintain a balanced diet. Here’s why:
– High in Protein: The combination of quinoa, turkey, and chickpeas provides a substantial amount of protein to keep you full.
– Rich in Fiber: Quinoa, chickpeas, and vegetables contribute fiber, which aids digestion and keeps you satisfied longer.
– Loaded with Antioxidants: The inclusion of turmeric, broccoli, and tomatoes adds powerful antioxidants that support overall health.
– Healthy Fats: Avocado and olive oil provide essential heart-healthy fats.
This Easy Quinoa and Turkey Bowl is a wholesome, flavorful, and easy-to-make meal that suits a variety of diets and preferences. Whether you’re focusing on clean eating, meal prepping, or just looking for something quick and delicious, this dish is an excellent choice. Plus, it’s customizable—swap out quinoa for brown rice, use different proteins like chicken or tofu, or adjust the seasonings to match your personal taste.
Enjoy this nutritious and hearty bowl, and happy cooking! 🍽️
Easy Quinoa and Turkey Bowl
Ingredients
¼ cup quinoa - dry
⅓ cup chickpeas - cooked
½ cup ground turkey - extra lean- 2 cut-ups sundried tomatoes
½ large avocado - sliced
½ large tomato - diced
1 entire medium broccoli - head chopped
1 teaspoon garlic - minced
1 dash curry powder - medium yellow
1 dash ground ginger
1 dash turmeric powder
1 pinch sea salt - to taste
1 pinch ground black pepper - to taste
½ medium lemon juice- 1 tablespoon extra virgin olive oil
Dressing:
1 tablespoon apple cider vinegar- 2 tablespoons nutritional yeast
- 1 teaspoon Braggs liquid aminos
1 pinch mustard
Instructions
- Throw olive oil and lemon juice into a pan on medium heat and add broccoli first. After a couple of minutes, add tomato. Lastly, add minced garlic. Keep the pan on for at least five minutes.
- Set chopped sundried tomatoes into a cup of warm water for a couple of minutes to soften up.
- Cook quinoa for about 10 to 15 minutes with at least half a cup of water on medium heat or until done.
- Take uncooked lean ground turkey and combine with curry powder, ground ginger, turmeric, sea salt and pepper. Then form into a patty and cook on pan on medium heat for a couple of minutes on each side or cook it ground style.
- Combine everything in a bowl, mix with chickpeas and sundried tomatoes and dressing, top with avocado slices and turkey.
