Quinoa and Ground Turkey Skillet (Gluten-Free)
This gluten-free quinoa with ground turkey is a healthy way to enjoy your favorite quinoa. It's a very simple dish you can easily make in minutes.
Equipment
10-inch skillet with lid
8-inch skillet or fry pan
Fine mesh strainer
Instant-read meat thermometer
Wooden spoon or spatula
Ingredients
1 cup quinoa - 170g, rinsed
2 tablespoons olive oil - extra virgin, for the quinoa skillet- 1 tablespoon olive oil - extra virgin, for the turkey skillet
2 tablespoons butter - 30g, divided — 1 tablespoon per skillet
½ pound ground turkey - 225g, minced turkey
½ cup green onions - 50g, scallions, diced
3 cloves garlic - minced
½ medium red pepper (red capsicum) - about 75g, slivered or diced
¼ cup peas - 35g, fresh or frozen
2 cups water - 480ml
½ cup chicken stock (chicken broth or chicken bouillon) - 120ml, chicken broth or chicken bouillon
1 tablespoon parsley - minced
salt - to taste
Instructions
- Heat 2 tablespoons of olive oil and 1 tablespoon of butter in the first skillet over medium heat until the butter is melted and foaming. Sauté the green onions until translucent.2 tablespoons olive oil, 2 tablespoons butter, ½ cup green onions
- Add the garlic and quinoa. Stay at the pan and stir or turn as it gets coated. Don't allow the garlic to burn, nor the quinoa. We're infusing flavour, not cooking it.3 cloves garlic, 1 cup quinoa
- Set aside after about 3 minutes.
- In the second skillet, heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the ground turkey and break it into small pieces with a fork. Cook for about 5 minutes, stirring frequently, until the turkey reaches an internal temperature of 165°F / 74°C and no pink remains. Add the peas and red pepper, stir, and simmer for 1 minute more. Remove from heat and toss in the minced fresh parsley.1 tablespoon olive oil, 2 tablespoons butter, ½ pound ground turkey, ¼ cup peas, ½ medium red pepper (red capsicum), 1 tablespoon parsley
- Return the first skillet to the stovetop over low heat. Add the 2 cups (480ml) of water and ½ cup (120ml) of chicken stock along with a pinch of salt. Stir once, then cover tightly. Cook for 15 minutes on low heat until all the liquid is absorbed. You will see small spiral-like tails on the quinoa grains — this means the quinoa is fully cooked.2 cups water, ½ cup chicken stock (chicken broth or chicken bouillon), salt
- Fluff the quinoa with a fork, then add the turkey and vegetable mixture to the quinoa skillet. Toss gently to combine. Cover and let rest for 2-3 minutes before serving.
Notes
Storage: Refrigerate in an airtight container for up to 3 days. Freeze portioned into individual containers for up to 2 months — thaw overnight in the fridge, never on the counter.
Reheating: Add 1-2 tablespoons of water or chicken stock before microwaving. Cover loosely and heat in 60-second intervals, stirring between each. Reheat ground turkey to 165°F / 74°C before eating.
Make-Ahead: Cook fully, cool uncovered for 15 minutes, then refrigerate. Skip the parsley garnish until serving — it wilts and discolours during storage.
Substitutions: Swap ground turkey for ground chicken or lean ground beef. Use vegetable stock instead of chicken stock for a different flavour profile. Frozen peas work just as well as fresh.
Pro Tip: Always rinse quinoa in a fine-mesh strainer under cold water for 30 seconds before toasting, even if the bag says pre-rinsed. This removes saponin, the natural coating that causes a bitter, soapy taste.
Nutrition
Serving: 1servingCalories: 384kcalCarbohydrates: 31gProtein: 21gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 47mgSodium: 195mgPotassium: 516mgFiber: 4gSugar: 2gVitamin A: 940IUVitamin C: 27mgCalcium: 46mgIron: 3mg
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