Easy Quinoa and Turkey Bowl
This Easy Quinoa and Turkey Bowl is the perfect blend of simple, wholesome ingredients that come together to form a nutritious and delicious meal, ideal for lunch or dinner. Packed with protein from the lean ground turkey and fiber from the quinoa and chickpeas, this dish will keep you satisfied and energized throughout your day. The addition of sundried tomatoes, avocado, and a tangy dressing made with apple cider vinegar and nutritional yeast brings a variety of textures and flavors, while seasonings like curry powder, turmeric, and garlic add a warm, aromatic depth. Quick to prepare and full of healthy goodness, it’s a versatile recipe that you can easily modify to your tastes or what you have on hand. Enjoy this bowl topped with fresh avocado slices and a sprinkle of your favorite spices for the perfect finishing touch!
Equipment
10-inch non-stick skillet
Small saucepan with lid (for quinoa)
Small bowl (for dressing)
Instant-read thermometer
Sharp chef's knife
Cutting Board
Ingredients
¼ cup quinoa - dry, 45g
⅓ cup chickpeas - cooked, drained and rinsed, 80g
8 oz ground turkey (minced turkey) - extra-lean ; 225g- 2 sundried tomato - halves ; roughly chopped
½ large avocado - sliced
½ large tomato - diced
2 cups broccoli - florets ; chopped into bite-sized pieces, about 150g
1 teaspoon garlic - minced
½ teaspoon curry powder
¼ teaspoon ground ginger
¼ teaspoon turmeric - ground
1 pinch sea salt - to taste
1 pinch ground black pepper - to taste
1 tablespoon lemon juice - fresh ; from about ½ medium lemon
1 tablespoon olive oil - extra virgin
1 cup water - warm ; 240ml, for soaking sundried tomatoes
Dressing
1 tablespoon apple cider vinegar- 2 tablespoons nutritional yeast
- 1 teaspoon Braggs liquid aminos
¼ teaspoon Dijon mustard
Instructions
- Heat olive oil in a 10-inch non-stick skillet over medium heat. Add the broccoli florets and sauté for 3 minutes, stirring occasionally, until bright green and lightly charred at the edges. Add the diced tomato and cook for 2 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant. Squeeze the lemon juice over the vegetables, toss to combine, and transfer to a bowl. Set aside.1 tablespoon olive oil, 2 cups broccoli, ½ large tomato, 1 teaspoon garlic, 1 tablespoon lemon juice
- Place the chopped sundried tomatoes in a small bowl and cover with 1 cup (240ml) warm water. Soak for 5 minutes until pliable, then drain well and pat dry.2 sundried tomato, 1 cup water
- Rinse the quinoa under cold water in a fine-mesh strainer. Combine the quinoa and ½ cup (120ml) water in a small saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 12-15 minutes until the water is absorbed and the quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.¼ cup quinoa
- In a bowl, combine the ground turkey with curry powder, ground ginger, turmeric, sea salt, and black pepper. Mix gently until the spices are evenly distributed. Wipe the skillet clean with a paper towel and return to medium heat. Form the turkey into a flat patty about ¾-inch thick and cook for 4-5 minutes per side, or until the internal temperature reaches 165°F / 74°C on an instant-read thermometer. Alternatively, break the seasoned turkey into crumbles and cook for 5-6 minutes, stirring occasionally, until no pink remains. Rest for 2 minutes before slicing or crumbling over the bowl.8 oz ground turkey (minced turkey), ½ teaspoon curry powder, ¼ teaspoon ground ginger, ¼ teaspoon turmeric, 1 pinch sea salt, 1 pinch ground black pepper
- Make the dressing: In a small bowl, whisk together the apple cider vinegar, nutritional yeast, Braggs liquid aminos, and Dijon mustard until smooth. To assemble, add the quinoa to a serving bowl and top with the sautéed broccoli and tomato mixture, drained chickpeas, and drained sundried tomatoes. Drizzle the dressing over the bowl and toss gently to combine. Arrange avocado slices and the cooked turkey on top. Serve immediately.1 tablespoon apple cider vinegar, 2 tablespoons nutritional yeast, 1 teaspoon Braggs liquid aminos, ¼ teaspoon Dijon mustard, ¼ cup quinoa, 2 cups broccoli, ½ large tomato, ⅓ cup chickpeas, 2 sundried tomato, ½ large avocado, 8 oz ground turkey (minced turkey)
Notes
Storage: Keep turkey and quinoa-vegetable base in separate airtight containers in the fridge for up to 4 days. Slice avocado fresh at serving time.
Freezer-friendly: Freeze the turkey and quinoa base (without avocado or dressing) in flat freezer bags for up to 2 months. Thaw overnight in the fridge.
Make-ahead: Mix the dressing in a small jar and refrigerate for up to 1 week — shake well before using.
Substitution: Swap ground turkey for ground chicken, or use extra-firm tofu crumbles for a vegetarian version.
Pro tip: Cook the turkey in a single layer without stirring for the first 2-3 minutes to develop a golden crust — this adds flavour and texture that crumbled-and-stirred turkey lacks.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 31gProtein: 19gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 22gTrans Fat: 0.02gCholesterol: 31mgSodium: 65mgPotassium: 1878mgFiber: 10gSugar: 4gVitamin A: 990IUVitamin C: 32mgCalcium: 89mgIron: 7mg
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