Description
A colorful and nutritious dish packed with flavor and wholesome ingredients, blending ground turkey with Mediterranean vegetables and grains.
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 extra virgin olive oil (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 you are cooking the quinoa fresh, start it now according to package directions. Typically, this means combining 1 cup of dry quinoa with 2 cups of water, bringing it to a boil, reducing to a simmer, covering, and cooking for about 15 minutes. After cooking, let it rest covered for 5 minutes.
- While the quinoa cooks, heat a large skillet over medium-high heat without adding oil. Add the ground turkey and cook for 5-7 minutes, breaking it up with a wooden spoon until golden brown with no pink remaining. If necessary, drain any excess fat.
- Add the olive oil, diced onion, and red bell pepper to the same skillet with the cooked turkey. Cook for 4-5 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.
- Stir in the minced garlic, dried oregano, dried dill, salt, and black pepper. Cook for an additional minute, watching carefully to avoid burning the garlic. If it starts to brown too quickly, remove it from the heat.
- Prepare the dressing by whisking together the olive oil, lemon juice, fresh parsley, dried oregano, garlic powder, salt, and black pepper in a small bowl. Alternatively, you can shake them in a jar with a tight lid. Let it sit for about 5 minutes to allow the flavors to meld.
- To assemble, divide the cooked quinoa among four bowls. Top each bowl with the seasoned ground turkey mixture, cherry tomatoes, cucumber, Kalamata olives, and crumbled feta cheese. Drizzle generously with the lemon-herb dressing just before serving.
Notes
Store components separately in airtight containers for up to 4 days to maintain optimal texture. Reheat only the turkey and quinoa; add cold toppings afterward.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean