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Carrot, Tomato, and Spinach Quinoa Pilaf with Ground Turkey

Rated as 4.47 out of 5 Stars

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


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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.


  • Cook's Note:
  • I add about 2 ounces water when using leftover pilaf and mixing with the turkey and beans; it turns out perfect!
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

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

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  1. 49 Ratings

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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

Just ok - to me it was more of a side ok weeknight meal.

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Least positive

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...

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!!

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...

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...

good combination of ingredients..this took 30 mins to make though. not 60.

Yum!!! This was SO delicious, and I’m not usually one to gravitate towards healthy quinoa dishes. I did substitute fresh tomatoes for canned tomatoes (just because I’ve always found cooking fres...

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