Description
Delicious and healthy Mediterranean bowls packed with ground turkey, fresh vegetables, and quinoa, perfect for lunch or dinner.
Ingredients
- 1 lb ground turkey (93 percent 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
- If cooking quinoa fresh, start it now by following package directions. Typically, you will need to use 1 cup of dry quinoa to 2 cups of water. Bring the water to a boil, reduce to a simmer, cover, and cook for about 15 minutes. Once done, let it rest covered for another 5 minutes.
- While the quinoa is cooking, heat a large skillet over medium-high heat. Add the ground turkey to the skillet and cook for 5–7 minutes, breaking it up with a wooden spoon until it’s golden brown and no pink remains. Drain any excess fat if needed.
- To the same skillet with the cooked turkey, add the olive oil, diced onion, and red bell pepper. Cook for an additional 4–5 minutes, stirring occasionally until the vegetables are softened and the onion has turned translucent.
- Stir in the minced garlic, dried oregano, dried dill, salt, and black pepper. Cook for another minute until fragrant. Keep an eye on the garlic to prevent it from burning, removing from heat if it starts to brown too quickly.
- For the dressing, whisk together in a small bowl (or shake vigorously in a jar with a lid) the olive oil, lemon juice, parsley, dried oregano, garlic powder, salt, and black pepper. Let the dressing sit for about 5 minutes to allow the flavors to meld.
- To assemble the bowls, divide the cooked quinoa among four bowls. Top each bowl with the seasoned ground turkey mixture, followed by the cherry tomatoes, cucumber, Kalamata olives, and crumbled feta cheese.
- Drizzle the lemon-herb dressing generously over each bowl right before serving.
Notes
Store components separately in airtight containers for up to 4 days. Reheat only quinoa and turkey before adding cold toppings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mediterranean