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Lemon Turkey Quinoa Skillet

Servings: 3

Prep time: 10 min Cooking time: 20 min


  • 1 1/2 tbsps Extra Virgin Olive Oil

  • 2 Garlic Cloves, minced

  • 1 lb Extra-Lean Ground Turkey

  • 1 tsp Oregano, dried

  • 1/4 tsp Sea Salt

  • 1/4 cup Black Olives, chopped

  • 2 cups Baby Spinach, chopped

  • 3/4 cup Quinoa (dry, uncooked)

  • 1 1/2 cups Low-Sodium Vegetable Broth

  • 1 Lemon, zested and juiced


  1. Heat oil in a large skillet with a tight-fitting lid over medium-high heat.

  2. Add garlic to the skillet and cook for a minute until fragrant. Add the turkey, oregano, and salt to the skillet and continue to cook for about 5 to 7 minutes or until the turkey is cooked through, breaking it up as it cooks.

  3. Add black olives and spinach to the skillet with the turkey and mix well until spinach is wilted (approx. 2 mins).

  4. Add the quinoa to the skillet, stir to incorporate then add the broth. Bring to a gentle boil, then cover the skillet with the lid and reduce heat to medium-low. Let the skillet simmer for about 10 minutes or until all the liquid has been absorbed and the quinoa is tender.

  5. Stir in lemon zest and juice. Season with additional salt, if needed. Serve immediately and enjoy!



  • More Flavor: Top with chopped parsley and/or extra lemon wedges.

  • Leftovers: Keep in an air-tight container in the fridge for up to 3 days.

  • No Quinoa: Use brown jasmine/basmati rice instead.

  • No Spinach: Use chopped kale or swiss chard instead.

  • No Ground Turkey: Use ground chicken or cooked lentils instead.

  • No Vegetable Broth: Use any type of broth or water instead.

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