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Spiced Ground Turkey Quinoa Bowl with Yogurt-Tahini Sauce

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.


  • 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)


  • 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.


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