Ingredients50 m servings 330 cals
- 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.
- Cook's Note:
- I don't usually put exact salt and pepper measurements because everyone's preferences are different. However, if you do not add enough salt and pepper to the ground turkey, this dish will be bland. So make sure it is done generously and not a light dusting. The cheese will also add a little saltiness to the dish at the end.
- Substitute 1/4 cup ricotta cheese and 1/4 Romano cheese for the Mizithra cheese if desired.
- Sea salt can replace the Himalayan salt.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 330 calories; 15.1 g fat; 32.6 g carbohydrates; 24.6 g protein; 77 mg cholesterol; 303 mg sodium. Full nutrition
ReviewsRead all reviews 22
It would have been better, if i had shredded the cheese. I'll have to do it again. The recipe has potential
The flavors in the dish were nice.. I did use dried herbs. The only issue I had was the dish was dry. I was able to fix this with tablespoon or 2 of some red pepper sauce I had. I think red pep...
this was absolutely delicious! I did substitute a parm/romano blend for the cheese, but otherwise followed the recipe. I can imagine the texture being an issue for some, but that sort of thing...
Very good. This was my first time using quinoa although I had heard it was good for you. This seemed easy enough to make for a 66 year old man and fledgling chef. Glad I did.
This is delicious! I used dried herbs and added asparagus. I also only had 1/2 cup of quinoa, which was actually plenty for me. I also used a 3 cheese combo (parmesan, romano, asiago). And I...
Delicious! I didn't have the cheese, so I used parmesan & romano. I also didn't have red bell pepper, so I used a green pepper. I made this recipe last minute! This recipe will definitely be mad...
I did not add cheese, but I did add crushed walnuts when I stirred the quinoa in and it added an occasional soft crunch. It took this dish to another level