Turkey & Veggie Quinoa Skillet
A one-pan weeknight dinner of lean ground turkey, fluffy quinoa, and colorful vegetables — a protein- and mineral-rich meal that reheats well for lunch.
This one-pan skillet comes together on a busy weeknight and reheats beautifully for lunch the next day. Savory turkey, fluffy quinoa, and a rainbow of vegetables make it filling without feeling heavy.
Why it helps
Lean ground turkey supplies zinc and selenium, two minerals the body uses to produce and activate thyroid hormone, along with protein to help steady energy through the day. Quinoa contributes magnesium and complete plant protein, while the colorful vegetables add fiber and antioxidants. These nutrients support normal thyroid function as part of a balanced diet — food nourishes your thyroid but does not treat or cure a thyroid condition.
Ingredients
- 1 cup uncooked quinoa, rinsed
- 2 cups low-sodium chicken broth
- 1 tablespoon extra-virgin olive oil
- 1 pound 93% lean ground turkey
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 medium zucchini, diced (about 1 1/2 cups)
- 1 cup grape tomatoes, halved
- 2 packed cups baby spinach
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley and lemon wedges, to serve
Instructions
- 1Rinse the quinoa in a fine-mesh sieve. In a saucepan, combine the quinoa and broth, bring to a boil, then cover, reduce the heat to low, and simmer until the liquid is absorbed, about 15 minutes. Fluff with a fork and set aside.
- 2Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it apart, until browned and cooked through, 6 to 8 minutes. Transfer to a plate.
- 3In the same skillet, add the onion and bell pepper and cook until softened, about 4 minutes. Stir in the garlic, cumin, paprika, and oregano and cook until fragrant, about 30 seconds.
- 4Add the zucchini and grape tomatoes and cook until just tender, 4 to 5 minutes.
- 5Return the turkey to the skillet along with the cooked quinoa. Stir in the spinach, salt, and pepper and cook until the spinach wilts, about 2 minutes.
- 6Remove from the heat, squeeze the lemon over the top, and scatter with parsley. Serve warm.
Nutrition (per serving, approximate)
Tips & swaps
- Rinse the quinoa well under cold running water before cooking to wash away its natural bitter coating (saponin).
- Cook the quinoa up to 3 days ahead and stir it in at the end to shave 15 minutes off a weeknight.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze single portions for up to 2 months; the flavors deepen overnight.
- For a vegetarian version, swap the turkey for a 15-ounce can of drained white beans and use vegetable broth.