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–+ servings

Quinoa Ground Turkey with Roasted Portobello & Veggies

This is one of our favorite healthy grain recipes. It's quite delicious with a lot of good for you nutrition; lean turkey meat, tri-color Quinoa, meaty textured mushrooms, veggies and amazing spices makes this dish so flavor packed.
5 from 1 vote
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Course: Dinner, Healthy, Lunch
Cuisine: American, Gluten free Cuisine, Healthy, Mediterranean
Keyword: Beat quinoa recipe, healthy comfort food, How to cook quinoa, portobello mushrooms recipes, quinoa and ground turkey, Quinoa and Vegetables, What is quinoa
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 499kcal
Author: Yasmin Jackson

Equipment

  • 1 large all purpose pan I use all clad
  • 1 half sheet pan lined with parchment paper use to roast the mushrooms
  • 1 pot spoon
  • Prep bowls
  • 1 small sauce pot for cooking the quinoa.

Ingredients

For the Quinoa

For the Mushrooms

  • 6 large Portobello Mushrooms caps Rinsed and dried. Cut into 1/8 inch slices
  • 2 teaspoons fresh oregano chopped
  • 2 cloves garlic sliced
  • 1/4 teaspoon salt adjust for your diet
  • 1/8 teaspoon fresh ground black pepper
  • 1 tablespoon extra virgin olive oil use enough oil to coat the mushrooms

For the turkey and veggies

  • 2 tablespoon extra virgin olive oil.
  • 1 large yellow onion diced
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cardamom
  • 1 tablespoon fresh garlic finely minced/chopped
  • 1 tablespoon fresh oregano chopped
  • 1 bell pepper orange, yellow or red. Seeded and diced
  • 1 teaspoon salt adjust for your diet
  • 1/2 teaspoon fresh ground black pepper
  • 1 pound ground turkey can use either dark or white meat. Can sub chicken or beef.
  • 1/4 cup fresh cilantro roughly chopped
  • 2 cups grape tomatoes or cherry tomatoes. Cut in halves. I used a mix of the two.
  • 1 cup fresh basil leaves Chiffonade (i.e. cut into thin ribbons). Chiffonade right before adding to the pan.
  • 1/4 cup scallions chopped (optional)

Instructions

Cook the Quinoa

  • Add the ghee to a small saucepan. Add in the quinoa. Season with salt. Turn on the heat to medium and cook (toast) the quinoa for 1 to 2 minutes until you hear crackling sounds.
  • Add in the broth. Stir. Cover and bring to a boil. Reduce heat to low and cook quinoa for 15 minutes until liquid is absorbed. Turn off the stove. Keep the pot covered for 10 minutes - this will help to separate the grains. Fluff and set aside.

For the Mushrooms

    Preheat oven 425F degrees

    • While the quinoa is cooking, place the sliced mushrooms on a half sheet pan lined with parchment paper.
    • Add the oregano, garlic, salt and black pepper. Drizzle with the olive oil. Mix to coat the mushrooms.
    • Roast the mushrooms in the oven for 20 to 25 minutes until they start to dry out. Remove from the oven

    For the Turkey and Veggies

    • While the mushrooms are roasting, add 2 tablespoons extra virgin olive oil to a large pan.
    • Using medium heat, Add the onions and sauté until translucent. About 2 minutes.
    • Add in the turmeric, cumin and cardamom. Stir. Cook until fragrant - about 30 seconds.
    • Add in the garlic and oregano. Stir and cook 30 to 60 seconds.
    • Add in the bell peppers and season with a pinch of the salt and fresh ground black pepper. Stir. Cook 2 to 3 minutes.
    • Add in the the ground meat. Season with the remaining salt and FGBP. Use the back of the spoon to break up the meat and mix it in with the veggies. Continue cooking until the meat is no longer pink. About 7 to 8 minutes.
    • Add in the tomatoes. Mix and cook just until tomatoes are slightly wilted. About 2 minutes.
    • Add in the cilantro. Mix. Turn off the stove.
    • Add in the basil and the roasted mushrooms. Mix.
      Note: can reserve some of the mushrooms for garnish/topping.
    • If using scallions for garnish. Can add it in now or sprinkle on when serving.
      Serve hot and enjoy.

    Video

    Notes

    Video Tutorial available for Quinoa Ground Turkey with Roasted Portobello and Veggies.
    Nutritional Facts will vary depending on actual serving size. Suggested nutrition is based on ingredients listed in the recipe and calculated by a third party vendor.

    Nutrition

    Calories: 499kcal | Carbohydrates: 45g | Protein: 38g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 74mg | Sodium: 1535mg | Potassium: 1453mg | Fiber: 8g | Sugar: 9g | Vitamin A: 2079IU | Vitamin C: 55mg | Calcium: 114mg | Iron: 5mg