Quinoa is one of my favorite bases for an easy weeknight recipe. High in protein and low in carbohydrates, quinoa cooks up just like rice and is a great substitute when you are looking to eat healthy.
This Turkey Quinoa recipe is one of my go to weeknight dinners and the left overs are perfect for serving up throughout the week as lunch.
Turkey Quinoa Recipe
If you plan to use your turkey quinoa to fill acorn squash, you need to start the squash right away. Acorn is my favorite, but you could also use butternut or even bell peppers if you aren’t in a squashy mood.
Cut the squash in half and remove the seeds. Place upside down on a small baking tray and add 1/2 cup of water. Heat the oven to 400 degrees and place in the oven while you prepare the rest of the recipe.
Quinoa comes in a couple of different colors. They all taste the same to me, so I like to mix them for a bit of variety. Two cups dry quinoa makes about 3 cups cooked.
Start a pot boiling with two cups of water and two cups of chicken broth. Add the quinoa and put a lid on the pot. Turn to low.
Heat 2 tbs olive oil in a In a large frying pan and sauté 2 cloves of garlic and 1/2 of cup of red onion.
Add 1 cup of sliced mushrooms and cook until tender.
Add 1 lb ground turkey and cook until brown. Season with salt, pepper and 1 tsp cumin and add in the fully cooked quinoa.
Fill your acorns and serve! You’ll have have a ton of leftovers that you can eat for lunch throughout the rest of the week.
- 1 acorn squash [halved]
- 1 lb ground turkey
- 2 cups quinoa
- 1/2 cup red onion
- 2 cloves garlic
- 1 tsp cumin
- Salt & Pepper
- Cut the acorn squash in half and cook in the oven at 400 degrees for 20 mins.
- Saute garlic and onion until translucent.
- Add turkey and brown.
- Mix in quinoa and add cumin, salt and pepper.
- Fill the cooked acorn squash and serve.