Turkey Quinoa Spinach Skillet Food

QUINOA WITH GROUND TURKEY

Steps:

• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
• Heat olive oil in a skillet over medium heat. Cook and stir onion and red bell pepper in the hot oil until tender and starting to brown, about 10 minutes; season with salt.
• Generously season ground turkey with salt and pepper; add to onion mixture and increase temperature to medium-high. Cook and stir turkey mixture until almost browned and crumbly, 5 to 7 minutes; drain excess grease and reduce heat to medium-low. Add garlic, sage, and rosemary to turkey mixture; cook and stir until fragrant and turkey is browned, 2 to 3 minutes more.
• Mix quinoa into turkey mixture and cook until quinoa is heated through, 2 to 3 minutes. Add Mizithra cheese to quinoa and turkey and remove skillet from heat; season with salt and pepper.

GROUND TURKEY QUINOA CASSEROLE

Steps:

• Cook quinoa as per package instructions undercooking by 4 minutes, see how to cook quinoa tutorial. Transfer to a large mixing bowl. Preheat oven to 375 F degrees and spray 9 x 13 baking dish with cooking spray. Set aside.
• Preheat large non-stick skillet on medium heat and add ground turkey. Saute for 5 minutes, breaking into pieces with spatula while stirring. Transfer to the bowl with quinoa.
• Return skillet to medium heat and swirl 1 tbsp of oil to coat. Add dried basil and thyme, saute for 30 seconds, stirring constantly. Add garlic and onion, saute until golden brown.
• Add spinach in batches while stirring, and cook until it's wilted. Transfer to a bowl with quinoa and turkey, along with tomato sauce, bread crumbs, 2 cups of cheese, salt and ground pepper. Stir just enough to combine.
• Transfer mixture into a baking dish, sprinkle with remaining 1 cup of cheese and bake uncovered for 25 minutes.
• Cut into 8 pieces. Serve immediately garnished with tomatoes and green onions, no need to let casserole cool down.

TOMATO AND SPINACH QUINOA SKILLET

Steps:

• Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until most of the broth is absorbed, 10 to 15 minutes.
• Stir tomatoes, spinach, and pesto into the quinoa. Simmer until remaining chicken broth is absorbed and quinoa is tender, about 5 minutes. Sprinkle Parmesan cheese over quinoa mixture.

LOADED SPINACH QUINOA CASSEROLE

Steps:

• Preheat oven to 375 degrees. Grease 9×13 inch baking dish and set aside. Cook quinoa with the chicken stock according to the package.
• Meanwhile, in a large skillet, heat the olive oil and add turkey meat and onions. Add the salt, pepper, garlic powder, onion powder, dried parsley, dried thyme, and dried basil, Cook until the turkey is no longer pink, about 7-9 minutes. Add garlic and cook for about 1 minute.
• Add tomato sauce, turn heat to low and let simmer for about 10 minutes, Squeeze the juice from 1 lemon and stir then remove from heat.
• Pour the cooked quinoa into a large bowl. Add the black beans, 1/2 cup cheese, and the juice of 1 more lemon and stir to combine. Add the meat mixture to the quinoa, along with the spinach and stir until well combined.
• Pour mixture into prepared baking dish, top with the remaining cheese, and bake for 20-25 minutes until cheese is melted and bubbly.

MEXICAN TURKEY QUINOA SKILLET

Steps:

• Cook turkey and white onions in large nonstick skillet on medium heat 10 min. or until turkey is done, stirring frequently.
• Add salsa, beans, broth, quinoa and corn; mix well. Bring to boil; cover. Simmer on medium-low heat 15 min. or until quinoa is tender, stirring occasionally. Remove from heat.
• Top with cheese and green onions; cover. Let stand 1 to 2 min. or until cheese is melted.

GREEK STYLE GROUND TURKEY SKILLET

Steps:

• Heat 1 tbsp olive oil in a large skillet on medium heat.
• Add the onion, cook for 5 minutes.
• Stir in the bell pepper. Cook for a few more minutes, then add the garlic and cook for one more minute.
• Add the turkey, breaking it up with a heavy spoon. Stir to combine with the other ingredients, then stir in the red wine.
• When the red wine has been absorbed after a minute or two, stir in the tomatoes, followed by the oregano and cinnamon. This is a good time to put on begin cooking the orzo to serve with the turkey spinach skillet.
• Simmer the turkey and vegetable mixture for about 10 minutes, stirring occasionally.
• Stir in the spinach, and cook for a few more minutes, until wilted. Stir in the lemon juice, olives and feta.
• Drain the cooked orzo, and scoop a serving onto a plate. Scoop a serving of the turkey spinach skillet mixture over the orzo and enjoy! Alternatively, when the orzo is cooked you can stir the cooked pasta in with the turkey skillet mixture and combine it there, prior to plating.

TURKEY AND QUINOA SALAD

Steps:

• Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the quinoa and cook, stirring, until lightly toasted, about 4 minutes. Add 4 cups water and 1/4 teaspoon salt and bring to a boil. Reduce the heat to medium and simmer until the water is absorbed and the quinoa is tender, about 15 minutes.
• Toss the turkey with half of the herbs, 1/4 teaspoon salt, and pepper to taste; set aside. Soak the onion slices in cold water, 10 minutes.
• Toss the tomatoes, chile, cucumbers, vinegar, 1 1/2 tablespoons olive oil, the remaining herbs, 1/4 teaspoon salt, and pepper to taste in a large bowl. Drain the onion, add to the tomato mixture and toss.
• Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Working in batches, add the turkey and cook until golden, about 3 minutes per side. Drain on paper towels, then cut into 2-inch pieces. Fluff the quinoa with a fork and divide among bowls. Top with the tomato mixture and turkey.

35+ HEALTHY GROUND TURKEY RECIPES (+GROUND TURKEY TACOS)

Steps:

• Mix the browned ground turkey with the spices and chiles.
• Simmer for 10 minutes.
• Serve on tortillas.

TURKEY, QUINOA & SPINACH SKILLET

Steps:

• Heat olive oil in skillet and heat to medium. Cook turkey until golden brown. Remove from pan. Heat olive oil again. Add onion and cook for 10 minutes, until tender. Add garlic, quinoa, sea salt and red pepper and cook for 3 minutes longer. Add vegetable broth, tomatoes, tomato paste and nutritional yeast to the skillet. Cook over for 2 minutes. Return turkey to the skillet and stir in spinach. Cook until wilted. Salt and pepper to taste. Top with cheese if desired and serve warm.