Servings: 4

This may be a one-bowl meal, but don’t underestimate it. It boasts plenty of different flavors and textures, which makes every bite taste deliciously different.

Ingredients

1 cup quinoa
2 Tbs. extra-virgin olive oil
1 lb. ground turkey
1 Tbs. plus 1 tsp. minced garlic
2 tsp. sweet paprika
1-1/4 tsp. ground cumin
Kosher salt and freshly ground black pepper
4 oz. fresh spinach, stemmed and coarsely chopped (about 2 cups)
1/2 cup plain yogurt (not Greek)
2 Tbs. tahini
1 Tbs. fresh lemon juice
5 oz. cherry tomatoes, halved (about 1 cup)
2 oz. Kalamata olives, chopped (about 1/2 cup)

Preparation

Cook the quinoa according to package directions.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the turkey, 1 Tbs. of the garlic, the paprika, cumin, 1 tsp. salt, and 1/4 tsp. pepper, and cook, breaking up the turkey into small pieces, until fully cooked, about 5 minutes. Add the spinach and cook, stirring, until just wilted. Keep warm.
In a small bowl, whisk the yogurt, tahini, and lemon juice with the remaining 1 tsp. garlic. Season with 1/4 tsp. salt and 1/8 tsp. pepper.
Divide the quinoa and the turkey mixture among four bowls. Dollop with the yogurt sauce, and top with the tomatoes and olives.

(5 ratings) Read Reviews

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Reviews (5 reviews)

IL | 01/23/2020
Very tasty and easy to prepare. I had all of the required ingredients in my home and would not change a thing! Went over very well with my family.
LVermandel | 10/13/2019
Quick, easy, healthy, delicious - surprisingly good for so little effort.

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What We're Cooking Now

Name: Spiced Ground Turkey Quinoa Bowl with Yogurt-Tahini Sauce
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 cup quinoa; 2 Tbs. extra-virgin olive oil; 1 lb. ground turkey; 1 Tbs. plus 1 tsp. minced garlic; 2 tsp. sweet paprika; 1-1/4 tsp. ground cumin; Kosher salt and freshly ground black pepper; 4 oz. fresh spinach, stemmed and coarsely chopped (about 2 cups); 1/2 cup plain yogurt (not Greek); 2 Tbs. tahini; 1 Tbs. fresh lemon juice; 5 oz. cherry tomatoes, halved (about 1 cup); 2 oz. Kalamata olives, chopped (about 1/2 cup)