Carrot, Tomato, and Spinach Quinoa Pilaf with Ground Turkey steveweis reviews online

Carrot, Tomato, and Spinach Quinoa Pilaf with Ground Turkey


I took some leftover quinoa pilaf and added black beans and ground turkey. It made an excellent one-dish meal that hits the table in a hurry. I found it was a good way to use up the leftovers from another dinner. We have the pilaf as a side dish for the two of us, and it is always too much. Adding ground turkey and black beans makes another unique meal that is quick to prepare. Enjoy!


Edition Details



Cooking method

Heat 2 teaspoons olive oil in a saucepan over medium heat; cook and stir onion in hot oil until translucent, about 5 minutes. Reduce heat to medium-low, stir quinoa with the onion, and cook, stirring constantly, until the quinoa is lightly toasted, about 2 minutes.
Pour water into the saucepan; add bouillon granules, black pepper, and thyme. Bring the liquid to a boil, place a cover on the saucepan, reduce heat to low, and cook at a simmer until the quinoa softens, about 5 minutes.
Stir carrot into the quinoa mixture, replace cover, and continue to cook at a simmer until water is completely absorbed, about 10 minutes more.
Remove saucepan from heat. Stir tomato and baby spinach into the quinoa mixture until the spinach wilts, about 2 minutes.
Heat 2 tablespoons olive oil in large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Reduce heat to medium-low. Stir black beans with the turkey; cook and stir until the beans are hot, 2 to 3 minutes; add the quinoa mixture, stir, and cook until heated through, about 5 minutes more.

Number of persons


Full cooking time

20 m

Cooking time

40 m

Time for preparing

1 h




16.6 g




28.6 g


67 mg


396 mg

Ingredients Carrot, Tomato, and Spinach Quinoa Pilaf with Ground Turkey

2 tablespoons olive oil
2 cups water
2 teaspoons olive oil
1 teaspoon ground black pepper
1 carrot, chopped
1 tomato, chopped
1/2 onion, chopped
1 teaspoon ground thyme
1 cup baby spinach
1 (14.5 ounce) can black beans, rinsed and drained
1 cup quinoa
2 tablespoons chicken-flavored vegetable bouillon
1 pound ground turkey, or more to taste (optional)


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