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Dinner recipe · from the recipe book

Lemon-Herb Turkey Quinoa Bowls with Zucchini

Savory skillet-browned turkey with garlic and oregano over fluffy quinoa, with tender zucchini, juicy cherry tomatoes and a bright, creamy parsley-dill yogurt sauce.

Lemon-Herb Turkey Quinoa Bowls with Zucchini

Ingredients

  • 1⅓ cups240 gQuinoa, dryrinsed
  • 2 cups480 gWater
  • 1 lb500 gGround turkey, 93% lean
  • 2 medium400 gZucchinihalved lengthwise and sliced
  • 1 medium110 gRed oniondiced
  • 4 cloves12 gGarlicminced
  • 2 cups300 gCherry tomatoeshalved
  • 3 cups loosely packed90 gBaby spinach
  • 2 tbsp27 gOlive oil
  • 2 tsp2 gDried oregano
  • 1 tsp2 gGround cumin
  • 7 oz200 gPlain Greek yogurt, nonfat
  • ½ cup chopped30 gFresh parsleyfinely chopped
  • 1 cup sprigs8 gFresh dillfinely chopped
  • 2½ tbsp40 gLemon juice
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Prepare first: rinse the quinoa, slice the zucchini, dice the red onion, mince the garlic, halve the cherry tomatoes, and chop the parsley and dill.
  2. Cook the quinoa: bring the quinoa and water to a boil in a saucepan, cover, simmer on low 15 minutes, then rest off the heat 5 minutes and fluff.
  3. Make the herb sauce while the quinoa cooks: stir together the Greek yogurt, the parsley, the dill, half of the lemon juice, a quarter of the garlic and a pinch of the salt; chill until serving.
  4. Heat one third of the olive oil in a large skillet over medium-high heat, add the zucchini with a pinch of the salt and cook 5 to 6 minutes until browned; move it to a plate.
  5. Add another third of the olive oil and the red onion to the skillet and cook 3 minutes until softened.
  6. Add the ground turkey, the oregano, the cumin, the black pepper and half of the remaining salt; cook, breaking it up, until no pink remains and it reaches 165°F (74°C), about 7 minutes.
  7. Stir in the remaining garlic for 1 minute, then add the spinach and cook until just wilted; stir in the remaining lemon juice and the remaining salt.
  8. Toss the cherry tomatoes with the last third of the olive oil.
  9. Divide the quinoa among four bowls, top with the turkey mixture, the zucchini and the cherry tomatoes, and spoon the herb sauce over each bowl.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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