Turkey and Vegetable Quinoa Skillet
This turkey and vegetable quinoa skillet is a one pot dish and on the table in under an hour, making it a great weeknight meal for you and your family. Gluten-free and dairy-free.
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Servings: 6 servings
Calories: 426kcal
Ingredients
- 2 lbs ground turkey
- 1 tbsp olive oil
- 2 cups onion (diced (1 medium onion))
- 2 cups sliced bell peppers (of any color (I used a combination of red, yellow and green - about 1/2 of a pepper each))
- 1 clove garlic (minced)
- 1 1/2 cups quinoa
- 3 cups water or chicken stock
- 2 cups cherry tomatoes (sliced in half)
- 15 oz diced tomatoes (canned)
- 4 cups broccoli (cut into bite sized pieces (from 1 head of broccoli))
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp fresh parsley (chopped)
Instructions
- In a large skillet over medium heat, heat oil. Add onions and bell peppers and sautee for about 5 minutes. Add the minced garlic and continue cooking for another 2 minutes, stirring occasionally, until garlic is light brown, but not burnt.
- Add the ground turkey and cook for 10 minutes, until turkey is lightly browned. Stir every minute or so to make sure the turkey doesn't burn and that it cooks evenly.
- Add quinoa and water/chicken stock and bring to a boil. Once boiling, cover pot with a lid and reduce to medium low heat. Continue cooking for about 10-15 minutes.
- Add in the broccoli, canned tomatoes, salt and pepper and cook for another 10 minutes, until broccoli is soft and quinoa is cooked through and fluffy.
- Stir in the cherry tomatoes and parsley, cook for an additional few minutes and then take off heat.
- Serve immediately.
Nutrition
Calories: 426kcal | Carbohydrates: 44g | Protein: 45g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 510mg | Potassium: 1308mg | Fiber: 7g | Sugar: 8g | Vitamin A: 2405IU | Vitamin C: 141.2mg | Calcium: 102mg | Iron: 5mg
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