Leftover Turkey Quinoa Bowls

Combine all your favorite Thanksgiving dishes into one scrumptious and tasty bowl! Leftover Turkey Quinoa Bowls are a refreshingly delicious, easy way to enjoy leftover turkey the next day. 

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After spending so much time prepping and cooking for Thanksgiving, who wants to spend even more time in the kitchen the next few days? This recipe for Leftover Turkey Quinoa Bowls is a really simple and easy way to enjoy leftover turkey in a new way.

It’s very common to question what’s the best way to use leftover turkey, especially after the holidays? The combination of chopped turkey, quinoa and veggies is incredibly filling and the cranberry sauce on top sweetens the entire bowl. 

Use this recipe as a starting point and get creative with it. Add any of your favorite Thanksgiving sides into the bowl. Roasted Honeynut Squash will taste delicious with the sweet potatoes. While they aren’t the best addition inside the bowl, it’s delicious to add some Homemade Potato Dinner Rolls to the side. 

Why This Recipe Works

This recipe is a wonderful way to use leftover turkey and other Thanksgiving side dishes. It’s a really versatile lunch or dinner recipe. You can add as many different roasted veggies as you want to the bowl. Try it with brussels sprouts and green beans. If you want to add some crunchy textures, sprinkle some pecans or walnuts on top. You can even add kale and rice (or cauliflower rice) to the bowl. Play around with the herbs and spices and make it taste just how you like it! 

Turkey Quinoa Bowls are bursting with delicious fall flavors. The cranberry salad dressing is my favorite way to use leftover cranberry sauce. Save some dressing and use it on top of some chopped lettuce or spinach. 

It also makes a really quick and easy lunch. All you have to do is boil the quinoa and mix all the ingredients together in a bowl.

Step-By-Step Instructions

Ingredients

• 2 cups leftover turkey (cut into bite size pieces or shredded)
• 2 large sweet potatoes (peeled and diced)
• 1 tablespoon extra virgin olive oil
• salt and pepper
• 2 cups turkey stock (can use chicken)
• 1 cup quinoa (rinsed)
• 1/2 cup cranberry sauce: you can use homemade or canned cranberry sauce. 
• 1/4 cup extra virgin olive oil
• 1/4 cup apple cider vinegar
• 1 tablespoon dijon mustard
• honey or maple syrup (optional, to taste)
• salt and pepper

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

Cut leftover turkey into bite size pieces, or shred.

Peel and dice sweet potatoes into 1/2-inch cubes.

Preheat your oven to 425°F.

Create!

Toss the cubed sweet potatoes in 1 tablespoon of olive oil. Spread out on a sheet pan and season with salt and pepper.

Chef’s Tip: butternut squash would be a delicious alternative to sweet potatoes.

Roast until fork-tender, about 15-20 minutes, tossing halfway.

While the sweet potatoes are roasting, bring the turkey stock to a boil in a medium pot. Add the quinoa. Simmer until the water is almost completely absorbed and the spiral germ around the quinoa is visible, about 20-25 minutes.

Chef’s Tip: you can use rice, or any other grain you prefer, in place of quinoa.

You can also make the cranberry dressing while the sweet potatoes and quinoa are cooking.

Whisk together the cranberry sauce, apple cider vinegar and dijon mustard. Gradually whisk in the olive oil until fully emulsified. At this point taste the dressing. If it’s too sour or zingy, add a little honey or maple syrup to balance it out. Season with salt and pepper to taste.

Chef’s Tip: the cranberry dressing may be smooth or a little chunky depending on the cranberry sauce that you use. If you want it completely smooth, you can combine it in a blender.

Present!

Warm the turkey in the microwave or oven, if desired.

Divide the turkey, sweet potatoes and quinoa evenly between four bowls. Top with the cranberry dressing.

Tips and Techniques

• This recipe is extremely versatile. You can use any Thanksgiving dinner leftovers that you want. Some great additions or alternatives are butternut squash, brussels sprouts, kale, pecans, walnuts, rice, dried cranberries, spices like cinnamon, nutmeg and cloves and/or fresh herbs.
• You can mix the cranberry salad dressing in a blender if you prefer it to be super smooth.
• Store leftovers in an airtight container in the refrigerator. You should consume any leftover turkey within 3-4 days from the day it was first roasted.

FAQ’s

Is A Bowl Of Quinoa Healthy? 

Yes, quinoa is a very healthy type of food. One cup of quinoa contains 5 grams of dietary fiber – which may be super beneficial for your gut health. 

Are Quinoa Bowls Served Hot Or Cold? 

That’s the beauty of quinoa. Just like pasta, you can enjoy it either hot or cold. In this recipe, I like the turkey and veggies to be hot, so I will serve the quinoa while it is hot too. 

What Flavors Go Well With Quinoa? 

Quinoa has muted earthy flavors that pair well with almost anything. Make it spicy, sweet, savory, or salty. It soaks up the sweet and tart cranberry flavors in this bowl and makes it taste scrumptious! 

More Turkey Recipes

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This recipe was originally published on November 13, 2017. It was updated with an improved recipe with step-by-step instructions, new photos, tips, techniques and FAQ’s in September 2022.