It is a warm summer evening. You want something light but filling. These Mediterranean Ground Turkey Bowls are the answer. They are fresh, colorful, and very satisfying.
You can prep these in just thirty minutes. They deliver a big boost of protein. Your family will love the bright flavors. It is the perfect healthy reset for your week.
Why This Recipe Is a Winner
You will love how fast this recipe comes together. It is a high-protein powerhouse for your family. This dish is perfect for a busy summer night. You get fresh veggies and lean meat in every bite.
It is budget-friendly and uses simple pantry staples. You can easily double the batch for lunches. The flavors stay fresh even after a few days. It is truly a stress-free meal option.
Simple Method
This method is so easy for beginners. You only need one skillet for the turkey. The rest is just simple assembly. You can use pre-cooked quinoa to save time. Dinner is ready in just thirty minutes. You can do this!
Simple Ingredients
These bowls use fresh seasonal produce at its best. Most items are likely in your kitchen now.
- 1 lb ground turkey (93% lean)
- 2 cups cooked quinoa
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 1 cup English cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup kalamata olives, sliced
- 1/4 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
Step-by-Step
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the ground turkey to the skillet and cook for 8 to 10 minutes.
- Break it apart with a spatula until fully browned and cooked through.
- Season the turkey with oregano, garlic powder, onion powder, salt, and pepper.
- Stir to combine and remove the skillet from the heat.
- In a small bowl, whisk together the extra virgin olive oil, lemon juice, and minced garlic.
- Arrange 1/2 cup of cooked quinoa in each of four bowls or containers.
- Evenly distribute the seasoned turkey, cherry tomatoes, cucumbers, red onion, and olives.
- Top each bowl with crumbled feta cheese and chopped parsley.
- Serve immediately with the dressing or store for later.
Best Ways to Enjoy It
Serve these bowls warm for a cozy dinner. You can also enjoy them cold for a refreshing lunch. Pair them with a side of warm pita bread. Add a dollop of creamy hummus on top. Pack into containers for easy weekday meals on the go.
Keep It Fresh
Store the bowls in the fridge for four days. Keep the dressing in a separate small container. This prevents the quinoa from getting soggy. Do not freeze the fresh vegetables. Reheat the turkey and quinoa in the microwave for one minute. Then add your fresh toppings and dressing.
Tips for Best Results
- Don’t skip the fresh lemon juice for the best flavor.
- Avoid overcooking the turkey so it stays juicy and tender.
- Use English cucumbers because they have thinner skin and fewer seeds.
- Cook your quinoa in chicken broth for extra savory flavor.
- Prep the vegetables while the turkey browns to save time.
- Add the feta just before serving to keep it creamy.
- Double the dressing if you like a very saucy bowl.
Ways to Switch It Up
- Swap quinoa for brown rice or cauliflower rice.
- Use ground chicken instead of turkey for a different protein.
- Add a scoop of tzatziki sauce for extra creaminess.
- Try roasted red peppers instead of fresh tomatoes in winter.
- Omit the feta cheese to make this dish dairy-free.
Common Questions
Can I make this ahead of time?
Yes, this is a perfect meal prep recipe. Just keep the dressing separate until you are ready to eat. The flavors actually meld together beautifully overnight.
Is this recipe gluten-free?
Yes, quinoa is naturally gluten-free. Just ensure your dried spices do not have hidden additives. It is a great choice for sensitive stomachs.
I hope your family loves these fresh bowls as much as mine does. They make healthy eating feel so simple and delicious. Enjoy every bite of your summer meal.
— Katie Wood
Ingredients
- 1 lb ground turkey (93% lean)
- 2 cups cooked quinoa
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon sal t
- 1/4 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 1 cup English cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup kalamata olives, sliced
- 1/4 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 clove garlic , minced
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the ground turkey to the skillet and cook for 8 to 10 minutes, breaking it apart with a spatula until fully browned and cooked through.
- Season the turkey with oregano, garlic powder, onion powder, salt, and pepper; stir to combine and remove from heat.
- In a small bowl, whisk together the extra virgin olive oil, lemon juice, and minced garlic to create the dressing.
- Arrange 1/2 cup of cooked quinoa in each of four bowls or meal prep containers.
- Evenly distribute the seasoned turkey, cherry tomatoes, cucumbers, red onion, and olives across the bowls.
- Top each bowl with crumbled feta cheese and chopped parsley.
- Serve immediately with the dressing or store in airtight containers for up to 4 days, keeping dressing separate until serving.
