Mediterranean Turkey and Quinoa Skillet

27. lis 2025.

Mediterranean Turkey and Quinoa Skillet

A vibrant one-pan meal packed with lean ground turkey, fluffy quinoa, and a medley of fresh vegetables. Seasoned with classic Mediterranean herbs, this dish is both satisfying and incredibly nutritious, perfect for a healthy weeknight dinner.

Looking for a flavorful, wholesome dinner that doesn’t take hours in the kitchen? This Mediterranean Turkey and Quinoa Skillet is the answer. It’s a complete, balanced meal that bursts with fresh flavors and vibrant colors — all made in one pan.

With lean ground turkey, protein-rich quinoa, and plenty of vegetables, it’s both nourishing and satisfying. The Mediterranean herbs and a touch of olive oil tie everything together for a dish that feels hearty yet light.

Whether you’re meal-prepping for the week or cooking for the family, this recipe delivers big flavor with minimal cleanup.

Ingredients

1 tablespoon olive oil
1 medium onion (approx. 150g), chopped
2 cloves garlic, minced
500g lean ground turkey
1 red bell pepper (approx. 200g), diced
1 medium zucchini (approx. 200g), diced
180g uncooked quinoa, rinsed
750ml low-sodium vegetable broth
1 teaspoon dried oregano
1/2 teaspoon dried thyme
200g cherry tomatoes, halved
100g fresh spinach
Fresh parsley, chopped, for garnish
Black pepper to taste
Pinch of salt (optional)

Instructions

Heat olive oil in a large skillet or pan over medium-high heat. Add the chopped onion and cook for 3–4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Add the lean ground turkey to the skillet. Break it up with a spoon and cook for 5–7 minutes until browned. Drain any excess fat if necessary.
Stir in the diced bell pepper, zucchini, rinsed quinoa, dried oregano, and dried thyme. Mix well to combine.
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15–20 minutes, or until the quinoa is tender and most of the liquid is absorbed.
Stir in the halved cherry tomatoes and fresh spinach. Cook for another 2–3 minutes, just until the spinach has wilted.
Season with black pepper and a small pinch of salt if needed. Serve immediately, garnished with fresh parsley.

Tips & Substitutions

Make it spicy: Add a pinch of red pepper flakes or a diced jalapeño for a gentle kick.
Swap the protein: Ground chicken or beef works just as well if you don’t have turkey on hand.
Meal prep friendly: Store leftovers in airtight containers for up to four days — the flavors deepen beautifully overnight.