Mediterranean Ground Turkey Bowls Recipe
This Mediterranean Ground Turkey Bowl is a vibrant and healthy dish featuring lean ground turkey sautéed with fresh vegetables, served over fluffy quinoa and topped with a refreshing lemon-herb dressing. Packed with Mediterranean flavors like Kalamata olives, feta cheese, and fresh parsley, this bowl is a perfect balanced meal for lunch or dinner that’s both nutritious and delicious.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Scale
Ground Turkey Mixture
- 1 lb ground turkey (93% lean)
- 1 tbsp olive oil (for cooking vegetables)
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
- 1 red bell pepper (diced)
- 1 tsp dried oregano
- 0.5 tsp dried dill
- 0.25 tsp salt
- 0.25 tsp black pepper
Quinoa
- 1.5 cups dry quinoa (yields about 4 cups cooked quinoa)
- Water (for cooking quinoa, about 3 cups)
Fresh Toppings
- 2 cups cherry tomatoes (halved)
- 1 cucumber (diced, English cucumber preferred)
- 0.5 cup Kalamata olives (pitted)
- 0.5 cup feta cheese (crumbled from block)
Lemon-Herb Dressing
- 0.25 cup extra virgin olive oil
- 0.25 cup fresh lemon juice (about 2 lemons)
- 1 tbsp fresh parsley (chopped)
- 1 tsp dried oregano
- 0.5 tsp garlic powder
- 0.25 tsp salt
- 0.25 tsp black pepper
Instructions
- Cooking Quinoa: If cooking quinoa fresh, rinse 1 cup of dry quinoa under cold water to remove bitterness. Combine quinoa with 2 cups of water in a saucepan, bring to a boil over medium-high heat, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let it rest covered for 5 minutes to steam and fluff.
- Cooking the Turkey Mixture: Heat a large skillet over medium-high heat without oil. Add the ground turkey and cook for 5-7 minutes, breaking up the meat until it is golden brown with no pink remaining. Drain any excess fat from the pan.
- Sautéing Vegetables: To the same skillet, add 1 tbsp olive oil, diced yellow onion, and diced red bell pepper. Sauté for 4-5 minutes or until the vegetables become tender and fragrant.
- Adding Flavorings: Stir in the minced garlic, dried oregano, dried dill, salt, and pepper. Cook for an additional minute until the garlic is aromatic and the spices are well incorporated into the turkey mixture.
- Making the Dressing: In a small bowl, whisk together 0.25 cup extra virgin olive oil, 0.25 cup fresh lemon juice, chopped fresh parsley, dried oregano, garlic powder, salt, and black pepper. Let the dressing sit for about 5 minutes to allow flavors to meld.
- Assembling the Bowls: Divide the cooked quinoa evenly into four serving bowls. Top each bowl with the ground turkey mixture, halved cherry tomatoes, diced cucumber, Kalamata olives, and crumbled feta cheese.
- Serving: Drizzle each bowl generously with the prepared lemon-herb dressing right before serving to maintain freshness and vibrant flavors.
Notes
- For best quinoa texture, rinse quinoa thoroughly before cooking to remove its natural bitterness.
- Adjust the salt content in the dressing based on your preference and considering the saltiness of feta and olives.
- Use lean ground turkey (93% lean) to reduce fat content while keeping the dish moist and flavorful.
- If you prefer a spicier variation, add a pinch of red pepper flakes when sautéing the vegetables.
- Prepared dressing can be stored in the refrigerator for up to 3 days, but add fresh parsley just before serving for best taste.
- This recipe can easily be made gluten-free by ensuring quinoa and all other ingredients are gluten-free certified.
Keywords: Mediterranean ground turkey bowl, healthy turkey bowl, quinoa bowl, easy dinner recipes, Mediterranean diet, low fat meals
