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Dinner recipe · from the recipe book

Turkey Quinoa Lettuce Wraps, Roasted Pepper Salsa

Savory ground turkey with mushrooms, smoked paprika and fluffy quinoa tucked into crisp romaine leaves, topped with a sweet, charred roasted pepper and tomato salsa.

Turkey Quinoa Lettuce Wraps, Roasted Pepper Salsa

Ingredients

  • 1 lb500 gGround turkey, 93% lean
  • ⅔ cup120 gQuinoa, dryrinsed
  • 1 cup240 gWater
  • 2 medium238 gRed bell pepperquartered and seeded
  • 1 cup149 gCherry tomatoes
  • 1 whole14 gJalapeñohalved and seeded
  • 2 cups sliced140 gWhite mushroomsfinely chopped
  • 1 medium110 gYellow oniondiced
  • 3 cloves9 gGarlicminced
  • 1½ tbsp20 gOlive oil
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • 1½ tsp3 gGround cumin
  • 1 tsp1 gDried oregano
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • ¼ cup30 gPumpkin seeds (pepitas)
  • 5 cups chopped240 gRomaine lettuceseparated into whole leaves

Steps

  1. Preheat the oven to 450°F (230°C).
  2. Toss the red bell pepper, cherry tomatoes and jalapeño with one quarter of the olive oil on a sheet pan and roast 20 to 25 minutes, until charred in spots.
  3. Meanwhile, bring the quinoa and water to a boil in a small pot, cover, simmer 15 minutes, then rest off the heat 5 minutes and fluff.
  4. Heat the remaining olive oil in a large oven-safe skillet over medium-high heat. Cook the onion and mushrooms 6 minutes, until browned, then stir in the garlic for 30 seconds.
  5. Add the ground turkey, paprika, cumin, oregano, half the salt and the black pepper. Cook, breaking it up, until no pink remains and it reaches 165°F (74°C), about 8 minutes. Stir in the cooked quinoa.
  6. Chop the roasted pepper, tomatoes and jalapeño and stir with the lime juice, half the cilantro and the remaining half of the salt to make the salsa.
  7. Toast the pumpkin seeds in a dry pan for 2 minutes, until they pop.
  8. Spoon the turkey filling into the romaine leaves, top with the roasted pepper salsa, pumpkin seeds and the remaining cilantro, and serve.

Allergens: none of the nine major allergens in the ingredients as written.

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

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