Description

A quick and healthy one-pot dinner with lean ground turkey, protein-rich quinoa, and fresh veggies like kale, zucchini, and squash. Perfect for busy weeknights and meal prep.

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

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Instructions

In a medium saucepan, combine quinoa and water (or broth). Bring to a boil, cover, and reduce to a simmer for 15 minutes. Remove from heat and let stand for 5 minutes.

Meanwhile, heat olive oil in a 12-inch nonstick skillet over medium-high heat. Add ground turkey, garlic, seasoning, and salt. Cook for 8 minutes, stirring occasionally, until turkey is fully cooked.

Add kale, zucchini, and yellow squash. Cook for 3 minutes, stirring often, until vegetables are tender.

Stir in cooked quinoa and top with red onion slivers before serving.

Notes

If you don’t like raw onion, stir it in while cooking the turkey instead of sprinkling it at the end.

You can swap kale with spinach or use both.

This recipe is highly adaptable—add bell peppers, mushrooms, or even sweet potatoes.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner One-Pot Meals
Method: Skillet
Cuisine: American