-
-
My review
Carrot, Tomato, and Spinach Quinoa Pilaf with Ground Turkey
2
steveweis
"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!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 422Original recipe yields 5 servings (2 1/2 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
- Stir carrot into the quinoa mixture, replace cover, and continue to cook at a simmer until water is completely absorbed, about 10 minutes more.
- Remove saucepan from heat. Stir tomato and baby spinach into the quinoa mixture until the spinach wilts, about 2 minutes.
- 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
Share
Explore more
Reviews
Read all reviews 3236 Ratings
-
-
-
-
-
Most helpful positive review
5/21/2015
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
10/24/2017
May be better with chicken or beef.
Most helpful
Most positive
Least positive
Newest
5/21/2015
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...
3/27/2016
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...
10/27/2017
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...
3/10/2016
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!!
1/8/2016
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 ...
6/28/2015
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...
7/6/2018
This was awesome, and really easy to make! Made enough for My dinner, my friends dinner, and had 2 servings left over :)
5/27/2018
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 ...