Name: Ground Turkey Skillet with Quinoa and Veggies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: ⅓ cup uncooked quinoa; ⅔ cup water or chicken broth; 2 teaspoons olive oil; 1 pound ground turkey or chicken; 2 cloves garlic, minced; 2 teaspoons garlic and herb seasoning or dried Italian seasoning; ¼ teaspoon salt; 2 cups roughly chopped kale or spinach; 1 small zucchini, cut into cubes; 1 small yellow squash, cut into cubes; 2 tablespoons red onion slivers

Why You’ll Love This Recipe

I love how quick and versatile this recipe is. It’s a true one-pot wonder, which means fewer dishes and more time to relax after dinner. The combination of ground turkey and quinoa makes this dish incredibly filling while keeping it light and healthy. It’s also a great way for me to use up leftover vegetables in the fridge, making it easy to customize with what I have on hand. Whether I’m cooking for the family or meal prepping for the week, this recipe always fits the bill.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

⅓ cup uncooked quinoa
⅔ cup water or chicken broth
2 teaspoons olive oil
1 pound ground turkey or chicken
2 cloves garlic, minced
2 teaspoons garlic and herb seasoning or dried Italian seasoning
¼ teaspoon salt
2 cups roughly chopped kale or spinach
1 small zucchini, cut into cubes
1 small yellow squash, cut into cubes
2 tablespoons red onion slivers

Directions

I start by combining quinoa and water (or broth) in a medium saucepan. I bring it to a boil, then reduce the heat to a simmer, cover, and let it cook for 15 minutes. After that, I remove it from the heat and let it stand for 5 minutes.
While the quinoa is cooking, I heat olive oil in a large nonstick skillet over medium-high heat. Then I add the ground turkey, minced garlic, seasoning, and salt. I cook this mixture for about 8 minutes, stirring occasionally, until the turkey is fully cooked.
Next, I stir in the kale, zucchini, and yellow squash. I continue cooking for another 3 minutes, or until the vegetables are tender and cooked to my liking.
Finally, I mix in the cooked quinoa and top the skillet with red onion slivers.
Note: If I’m not a fan of raw onion, I just stir them in with the turkey and garlic earlier in the cooking process.

Servings and timing

This recipe makes 4 servings and takes only 30 minutes from start to finish—10 minutes of prep time and 20 minutes of cook time. It’s a perfect choice for a busy weeknight dinner.

Variations

I sometimes swap the ground turkey for ground chicken or lean ground beef for a different flavor.
When I have bell peppers or mushrooms on hand, I toss them in with the other veggies.
I like to use baby spinach when I want a milder green, or kale when I want something a bit more robust.
To make it spicy, I add crushed red pepper flakes or a dash of hot sauce.
I’ve even stirred in a little shredded cheese at the end for a creamy finish.

Storage/Reheating

Leftovers can be stored in an airtight container in the fridge for up to 4 days. When I’m ready to reheat, I just warm it in a skillet over medium heat until hot, or I use the microwave for 1-2 minutes. If it seems a little dry, I splash in a bit of water or broth to bring it back to life.

FAQs

How do I know when the quinoa is done?

I check that the quinoa has absorbed all the liquid and the grains look fluffy and translucent with visible tails. That’s how I know it’s perfectly cooked.

Can I freeze this ground turkey skillet?

Yes, I can freeze it. I let it cool completely, then store it in a freezer-safe container for up to 2 months. I thaw it in the fridge overnight before reheating.

What other vegetables work well in this skillet?

I often use bell peppers, mushrooms, cherry tomatoes, or broccoli. I just chop them into bite-sized pieces and sauté them with the rest.

Is this recipe gluten-free?

Yes, as long as I use gluten-free broth and seasoning, this dish is naturally gluten-free.

Can I make it vegetarian?

Absolutely. I skip the meat and use canned beans (like black beans or chickpeas) or a plant-based ground meat alternative for a vegetarian version.

Conclusion

This ground turkey skillet with quinoa and veggies is one of those easy, nutritious meals I come back to again and again. It’s quick, satisfying, and completely customizable based on what I have in the fridge. Whether I’m trying to eat healthier or just need a reliable one-pan dinner, this recipe hits the spot every time.