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Carrot, Tomato, and Spinach Quinoa Pilaf with Ground Turkey

Rated as 4.41 out of 5 Stars
1

"I took some leftover quinoa pilaf and added black beans and ground turkey. It made an excellent one-dish meal that hits the table in a hurry. I found it was a good way to use up the leftovers from another dinner. We have the pilaf as a side dish for the two of us, and it is always too much. Adding ground turkey and black beans makes another unique meal that is quick to prepare. Enjoy!"
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Ingredients

1 h servings 422
Original recipe yields 5 servings (2 1/2 cups)

Directions

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  1. Heat 2 teaspoons olive oil in a saucepan over medium heat; cook and stir onion in hot oil until translucent, about 5 minutes. Reduce heat to medium-low, stir quinoa with the onion, and cook, stirring constantly, until the quinoa is lightly toasted, about 2 minutes.
  2. Pour water into the saucepan; add bouillon granules, black pepper, and thyme. Bring the liquid to a boil, place a cover on the saucepan, reduce heat to low, and cook at a simmer until the quinoa softens, about 5 minutes.
  3. Stir carrot into the quinoa mixture, replace cover, and continue to cook at a simmer until water is completely absorbed, about 10 minutes more.
  4. Remove saucepan from heat. Stir tomato and baby spinach into the quinoa mixture until the spinach wilts, about 2 minutes.
  5. Heat 2 tablespoons olive oil in large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Reduce heat to medium-low. Stir black beans with the turkey; cook and stir until the beans are hot, 2 to 3 minutes; add the quinoa mixture, stir, and cook until heated through, about 5 minutes more.

Footnotes

  • Cook's Note:
  • I add about 2 ounces water when using leftover pilaf and mixing with the turkey and beans; it turns out perfect!
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 422 calories; 16.6 40.8 28.6 67 396 Full nutrition

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Reviews

Read all reviews 32
  1. 34 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This was a tasty recipe. I used a tri color quinoa and doubled the carrot and spinach... think it could have used more. I added a little spice to mine with Sriracha. Worked great by itself and a...

Most helpful critical review

May be better with chicken or beef.

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This was a tasty recipe. I used a tri color quinoa and doubled the carrot and spinach... think it could have used more. I added a little spice to mine with Sriracha. Worked great by itself and a...

Altered this recipe a bit to fit what we had at the house. Browned about a pound and a half of ground turkey, and set aside. I then sautéed an onion in some coconut oil, added an entire box of h...

Very yummy! I also added more spinach and also put in mushrooms and a can of diced tomatoes. It needed more salt in my opinion and we also added some Tapaito sauce to spice it up. Defin...

Delicious and easy to make. I sautéed garlic in with the onion, doubled the veggies and added chopped cilantro. I also cooked in a splash of Chalula. We will make again!!

This dish was delicious! My whole family loved it. I didn't have a tomato so substituted with a can of diced tomatoes. I was confused about the addition of the bouillon so just used 1 cube of ...

I used freekeh instead of quinoa. Also, I used chickpeas instead of black beans. The recipe is very delicious. I was looking for a recipe that incorporated a grain like quinoa and ground meat, s...

This was awesome, and really easy to make! Made enough for My dinner, my friends dinner, and had 2 servings left over :)

Instead of using bouillon, I used Pacific turkey bone broth vs water which is healthier and has less sodium. I doubled the spinach and carrots, grating them instead of slicing. I had no fresh ...

I added zucchini as well