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  • Writer's pictureDr. Kim Ross

Lemon Turkey Quinoa Skillet (Gluten Free)

A gluten-free one pan dish with many ways to modify the recipe!


Lemon chicken dish

Ingredients:

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 Vegetable Broth

1 Lemon (zested and juiced)



Directions:

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

2. Add the 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 the black olives and spinach to the skillet with the turkey and mix well until spinach

is wilted.

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 10 to 12 minutes or until all the liquid has absorbed and the quinoa is tender.

5. Stir in the lemon zest and lemon juice. Season with additional salt if needed. Serve

immediately and enjoy!


Modifications and Tips:

More Flavor

Top with crumbled feta cheese, 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 long-grain white rice instead.

No Spinach

Use chopped kale or swiss chard instead.

No Ground Turkey

Use ground chicken or ground beef instead.

No Vegetable Broth

Use any type of broth, or water instead.

Vegan & Vegetarian

Use cooked lentils instead of ground turkey.



Download the recipe:







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