This spicy ground turkey quinoa bowl is a complete, delicious meal in one. You’ve got your lean protein, fragrant spices, and vegetables combined in one tasty bowl.
Managing a busy schedule with the desire to eat well can be a lot to juggle. I’ve grabbed a bowl of cereal or a protein bar between meetings more times than I care to admit. Having healthy, complete meals on hand helps me stay nourished and energetic during my most hectic days.
Reserving a couple nights a week for cooking is one of my favorite ways to unwind and to ensure the rest of my days run smoothly. Imagine cooking up a double batch of this ground turkey and quinoa on Sunday nights and enjoying leftovers for a couple days to come. A busy Monday begins and you don’t have to wonder what you’ll eat for lunch or dinner.
Let’s face it, if we wait until we’re hungry to decide on a meal, it’s much easier to reach for something fast and unhealthy. Meals like this spicy ground turkey quinoa bowl are insurance against mindless eating.
Here are some other recipes I cook in advance to have healthy meals on hand:
4 green onions, sliced (white and light green parts separated from the dark green parts)
1 pound ground turkey
4 cloves garlic, minced
1 ½ teaspoon ground ginger
1 teaspoon red pepper flakes
¼ cup low sodium soy sauce
1.5 teaspoons rice wine vinegar
1 Tablespoon spicy sesame oil (if you don’t like heat, use 1 ½ teaspoons toasted sesame oil instead)
1 cup shredded carrots
1 cup frozen peas
½ cup chicken broth
1 tablespoon cornstarch
1.5 teaspoon fish sauce
1 cup quinoa (I like the tricolor quinoa from Trader Joe’s)
1 tablespoon sesame seeds
Sriracha for serving (optional)
Heat the oil in a large sauté pan over medium heat for a few minutes, 3-4 minutes.
Add the white and light green sliced portions of the green onions to the oil along with ¼ teaspoon salt. Cook until the onions are slightly softened, 3-5 minutes.
Add the ground turkey to the onions. Increase the heat to high and cook, breaking the meat up with a wooden spoon, until the ground turkey is fully cooked and the moisture has evaporated, 8 minutes.
Add the garlic, ground ginger, red pepper flakes, 1 teaspoon salt, soy sauce, rice wine vinegar, and spicy sesame oil to the meat. Cook over medium heat until the garlic is fragrant and the seasoning is mixed with the meat, 2 minutes.
Add the shredded carrots and peas to the meat. Stir to combine and let cook over medium heat while you prepare the cornstarch mixture.
Whisk together the chicken broth, cornstarch, and fish sauce. Pour the cornstarch mixture over the meat and stir to combine. Reduce the heat to low and let the ground turkey simmer while you prepare the quinoa.
Rinse the quinoa with cold water. Combine with 2 cups filtered water in a medium pot.
Add a pinch of salt to the quinoa and bring to a boil over high heat.
Cover the pot with a lid and reduce the heat to medium low. Cook the quinoa until the water is absorbed and the quinoa is cooked, about 15 minutes.
When the quinoa is cooked, taste the turkey and add salt or soy sauce if necessary.
Sprinkle the sesame seeds and dark parts of the green onions over the turkey.
Serve the quinoa and ground turkey in a bowl and enjoy! Serve with sriracha if you want more heat.