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3030 Minutes or LessOPOne PanGFGluten-Free
4.25
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30 minutes mins
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By: Rachel GurkPosted: 07/29/2015
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One pan quinoa with ground turkey, kale, mushroom and tomatoes is an easy, healthy dinner you can have on the table in 30 minutes.
Recipe Overview
Why you’ll love it: This recipe makes a simple dinner that is satisfying and healthy.
How long it takes: 30 minutes
Equipment you’ll need: large skillet
Servings: 4
Table of Contents close
- 1 Recipe Overview
- 2 About this One Pan Quinoa with Ground Turkey
- 3 More quinoa recipes
- 4 Get the Recipe: One Pan Quinoa with Ground Turkey, Kale, Mushrooms, Tomatoes
About this One Pan Quinoa with Ground Turkey
This meal falls into the category of “I didn’t know what I was making for dinner until 10 minutes after I started cooking it.”
This one pan quinoa dinner isn’t glamorous but it’s tasty and satisfying. It’s made with healthy ingredients like quinoa, ground turkey, and lots of vegetables, including greens. It’s perfect on evenings where you’ve just HAD ENOUGH of the day and want to make something quick, easy and nutritious for dinner.
As you know, I frequently make and freeze quinoa which makes this meal even easier. If your quinoa is already prepped, this is a one pan meal which means easy clean-up.
I like the Italian flavors in this recipe: mushrooms, tomatoes, and a good dose of fresh herbs. Basil, parsley, and oregano seem to be the easiest to grow, at least for me. Maybe your thumb is greener than mine.
Between the beautiful fresh herbs, a little slosh of wine, and some grated Parmesan on top, this sauté has really great flavor. It might remind you of spaghetti (or it might not), but it’s super fresh, flavorful and healthy. And easy to make. WIN.
One more bonus of this one pan quinoa with ground turkey is that it packs a punch nutritionally with 40 grams of protein per serving and less than 450 calories. It’s a dinner win, if you ask me!
Interested in a weekly meal plan (it’s free!) that includes this quinoa recipe? Take a look at my Meal Plan #22. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week!
We’ll be adding a new meal plan weekly. If you’re interested, browse all of our meal plans.
More quinoa recipes
Are you a quinoa fanatic like I am? Try these quinoa recipes, or:
- Quinoa Wheat Berry Salad
- Apple Spice Quinoa Pancakes
- Quinoa Power Pancakes
- Lentil and Quinoa Vegan Bolognese
- Savory Quinoa Muffins
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
Recipe
Get the Recipe: One Pan Quinoa with Ground Turkey, Kale, Mushrooms, Tomatoes
4.25 from 48 votesPrep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins
4 servings
Print Rate Recipe
One pan quinoa with ground turkey, kale, mushroom and tomatoes is an easy, healthy dinner you can have on the table in 30 minutes.
Ingredients
- 1 tablespoon olive oil
- 16 ounces ground turkey (use ground turkey breast, if desired)
- 1 small yellow onion, sliced into thin half moons
- 16 ounces mushrooms, sliced
- 4 cups tightly packed baby kale (5 oz. package)
- 2 cups chopped tomatoes
- ¾ cup dry white wine
- 3 cups cooked quinoa
- ¼ cup fresh herbs, minced (I recommend a mixture of basil, oregano and parsley)
- Parmesan cheese to garnish
Instructions
In a large high-sided skillet, heat oil over medium heat. Add turkey and onions and season with salt and pepper. Break up the turkey and cook until turkey is cooked through and brown.
Transfer turkey and onions to a bowl and add the mushrooms to the pan. Sauté mushrooms until golden brown and cooked.
Add tomatoes and kale and cook until kale is wilted.
Increase heat to medium high and add turkey and onion mixture back in. Add wine. Bring mixture to a boil and cook until wine is reduced by about half.
Reduce heat to medium-low and stir in quinoa and herbs. Continue to cook until warmed through.
Serve immediately, garnished with freshly grated Parmesan cheese.
Notes
- Make Ahead Tip:Cook the quinoa ahead of time and refrigerate or freeze it. I usually cook the entire package at once and freeze it . It thaws out quickly. Try Instant Pot Quinoa.
- Spinach can be substituted for the kale.
- Any type of tomato can be used. Choose whatever looks best. If you use grape or cherry tomatoes, cut them in half before adding them to the skillet.
Nutrition Information
Calories: 438kcal, Carbohydrates: 44g, Protein: 40g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 0.02g, Cholesterol: 62mg, Sodium: 285mg, Potassium: 1471mg, Fiber: 9g, Sugar: 8g, Vitamin A: 7185IU, Vitamin C: 82mg, Calcium: 251mg, Iron: 6mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Author: Rachel Gurk
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Reader Interactions
Leave a Review
Austin Shepherd says
Hey- Do I need to cook the quinoa first or just add it in?
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Rachel Gurk says
It should be cooked first.
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Doris says
This was delicious! I added quite a bit of garlic and used chicken broth instead of wine. Added a bit of lemon juice at the end.
Thanks for the inspiration.Reply
Rachel Gurk says
So glad you enjoyed it!
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Marie says
I am not sure if I did something wrong but this recipe was really bland.Reply
Rachel Gurk says
Did you use the fresh herbs?
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Dana Green says
Loved this! I used a balsamic vinaigrette instead of the dry white wine…solo good!
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Rachel Gurk says
Oh yum! That sounds terrific! Thanks for taking the time to come back and leave a comment!
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This looks so simple, and I love all those veggies!
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Rachel Gurk says
Thank you!
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What a wonderful, healthy recipe!!
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Mindy says
Do you have a substitute for white wine? I personally dont like the taste of wine when cooking
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Rachel Gurk says
You can use chicken broth or stock. :)
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Valentina says
I really really liked this and so did my family. It felt balanced and filling. The turkey/onion/mushroom combo is always killer especially with some tasty super grain, Thank for sharing!
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Rachel Gurk says
So happy to hear that! Thank you for taking the time to let me know :)
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Christina says
Gee Rachel, I wonder how you were able to navigate during those 5 hours to safely arrive at TC if you weren’t paying attention to the road or your surroundings? Some people are idiots and don’t have a life, so they enjoy going around the internet making people feel awful to make themselves feel better. I don’t get it, but whatever, they’re the ones who are putting out bad karma.
As for your recipe, I think it sounds wonderful and I’m so glad you finally had a good ending to your frustrating day!
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Rachel Gurk says
Thank you so much for your kind words. <3
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Mike D says
Sounds like you shouldn’t be driving since you are obviously not paying attention to the road and your surroundings. Maybe you should take Ubers from now on so no one gets killed.
I came here for the recipe, not a sob story, and after its all said and done.. the recipe didn’t sound that interesting to even bother with.Reply
Rachel Gurk says
I do believe Uber drivers have killed more people than I have (still at zero over here!) but I’ll keep that advice in mind, Mike. Have a great day, I hope you find that interesting sob-story-free recipe you’re looking for.
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Pamela says
I guess your mother never taught you that if you don’t have anything nice to say, you shouldn’t say anything at all. I feel sad for you that you seem so miserable!
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Rachel Gurk says
:)
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Anne Reder says
Mike..um…its a BLOG… and you are a jerk…its a GREAT recipe.
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Rachel Gurk says
;) Thanks, Anne.
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Allison says
Do you drain turkey/onions before adding back in? Or do you use that liquid to cook mushrooms? I end up with a lot of liquid if I keep it, but if I drain it all, my mushrooms burn. Love this recipe but could probably execute it better!
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Rachel Gurk says
I use the very lean turkey breast so there isn’t much (if anything) to drain from it. If you used a greasier blend of meat then yes, I would drain it. If your mushrooms are burning you could add a touch more oil or reduce the heat. Hope that helps!
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Barrett says
Hey!
I found this recipe because I wanted a savory quinoa recipe that was relatively simple. This did the trick. I did make a few modifications.
+ 6 cloves of garlic
+ crushed red pepper flakes
+ substitute spinach for kaleI also cooked the quinoa in a vegetable stock / herb blend. Other than that, I followed it to the letter. It was delicious. Thanks!
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Rachel Gurk says
So glad you liked it! I’d amp up the garlic too, but my husband would have a fit. ;)
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Teri says
This was amazing!!!!! The flavors are spot on – clean, yet flavorful. I had no wine, so I used chicken broth. Still a winner! Thanks for creating and posting! This is going to be regular at my house.
Teri
P.S. This was my first exposure to quinoa. :) Not as intimidating as I thought.
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Rachel Gurk says
I’m so glad you loved it! I hope this is the beginning of a long and happy relationship with quinoa. ;)
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Liz says
Last time I got pulled over I was lost in campus construction trying to get to my volunteer gig at the children’s hospital. Thank goodness I must have looked frazzled as I got off with a warning. So sorry about your ticket, but the rest of your weekend looked wonderful!!! As does your quinoa :)
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Patty K says
Yikes! I’m very sorry to hear about the ticket, especially after the overwhelming driving experience you encountered. Glad the rest of your weekend was great.
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