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Hearty and fresh bowls featuring lean ground turkey, cooked quinoa, crisp vegetables, tangy feta cheese, Kalamata olives, and a bright lemon-herb dressing. A quick and flexible meal perfect for lunch or dinner.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 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)
  • 4 cups cooked quinoa (from about 1.5 cups dry quinoa)
  • 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)
  • 0.25 cup olive oil (extra virgin, for dressing)
  • 0.25 cup fresh lemon juice (about 2 lemons)
  • 1 tbsp fresh parsley (chopped)
  • 1 tsp dried oregano (for dressing)
  • 0.5 tsp garlic powder
  • 0.25 tsp salt (for dressing)
  • 0.25 tsp black pepper (for dressing)
  • 1 tsp dried oregano
  • 0.5 tsp dried dill
  • 0.25 tsp salt
  • 0.25 tsp black pepper

Instructions

  1. Rinse 1 cup dry quinoa under cold water.
  2. Combine rinsed quinoa and 2 cups water in a pot; bring to a boil, reduce heat to a simmer, cover, and cook 15 minutes.
  3. Remove quinoa from heat, let rest covered 5 minutes, then fluff with a fork.
  4. While quinoa cooks, dice 1 yellow onion and 1 red bell pepper, mince 3 cloves garlic, halve 2 cups cherry tomatoes, dice 1 cucumber, crumble 0.5 cup feta, and chop 1 tbsp parsley.
  5. Heat a large skillet over medium-high heat without oil; add 1 lb ground turkey and cook 5–7 minutes, breaking apart until no pink remains; drain excess fat.
  6. Add 1 tbsp olive oil, diced onion, and diced red bell pepper to skillet and sauté 4–5 minutes until softened.
  7. Stir in minced garlic, 1 tsp dried oregano, 0.5 tsp dried dill, 0.25 tsp salt, and 0.25 tsp black pepper; cook about 1 minute then remove pan from heat.
  8. Whisk 0.25 cup olive oil, 0.25 cup fresh lemon juice, chopped parsley, 1 tsp dried oregano, 0.5 tsp garlic powder, 0.25 tsp salt, and 0.25 tsp black pepper in a small bowl or shake in jar; let dressing rest 5 minutes.
  9. Divide cooked quinoa among four bowls and top each with turkey-vegetable mixture, halved cherry tomatoes, diced cucumber, Kalamata olives, and crumbled feta.
  10. Drizzle lemon-herb dressing over each bowl just before serving.

Notes

Garnish with fresh herbs like parsley or a pinch of red pepper flakes for extra flavor., Serve alongside warm pita or tzatziki sauce for a classic Mediterranean touch., Leftovers keep well refrigerated up to 3 days; reheat turkey and quinoa gently and add fresh veggies, olives, and feta before serving., Quinoa rinsing is recommended to remove bitter saponin coating for cleaner taste., You can substitute ground turkey with ground chicken, beef, or plant-based proteins like chickpeas or lentils for a vegetarian twist., Adding chili flakes, fresh dill or mint can enhance flavor complexity., Grain alternatives include farro, barley, or brown rice as texture/flavor variations., Dressing variations such as tahini sauce or balsamic vinaigrette can be used for different tastes.

  • Author: Ashley
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 bowl
  • Calories: 525
  • Fat: Includes olive oil and feta cheese contributing healthy fats
  • Carbohydrates: Quinoa and vegetables contribute moderate carbohydrates
  • Protein: Lean ground turkey provides substantial protein per serving