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Healthy Turkey Quinoa Bowls are a great, new way to use leftover turkey. They can also easily be made from scratch!
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The idea of using leftover Thanksgiving turkey in a quinoa bowl came to me last year. Yep, last year. You guys should see the list of recipes I want to make! If I had all the free time in the world, I still probably wouldn’t be able to keep up!
Anyway, back to the turkey. I’ve mentioned before that I absolutely love Thanksgiving Day leftovers. I eat them for breakfast, lunch, and dinner! I have them as is, I make hot turkey sandwiches, and on a rare occasion I might make turkey soup. Last year, I decided I wanted a new way to use leftovers and the idea for a quinoa bowl recipe came to me. This year, I made it happen.
We eat turkey throughout the year, so the recipe below is written as if you were to make these bowls from scratch. They are a bit quicker and easier to make if you are using mostly Thanksgiving leftovers.
Healthy Turkey Quinoa Bowls
Prep!
There are a few steps to this recipe, but all of them are easy. Before you begin cooking, I recommend dicing the sweet potatoes and chopping the lettuce. Have all of the ingredients out and ready to go because you will have different things cooking all at the same time. Don’t panic! It’s actually okay if some things end up getting done before others in this recipe!
If you are using some leftovers from Thanksgiving, be sure to read through all of the steps to see which you can omit before you get started.
Preheat your oven to 350°F.
Create!
Bring 2 Cups of chicken, turkey, or vegetable stock to a boil in a medium saucepan.
Meanwhile, season the turkey cutlets with salt, pepper, thyme, and rosemary. Place on a baking sheet and bake until cook through, about 25-30 minutes.
Toss the diced sweet potatoes in the olive oil. Spread on a baking sheet and season with salt and pepper. Place in the oven with the turkey for 20-25 minutes, or until fork tender.
Once the stock is boiling, add the quinoa, cover, and reduce the heat. Simmer or about 15 minutes until the water is absorbed and the quinoa is done.
While the turkey, sweet potatoes, and quinoa are cooking, make the cranberry sauce by adding the water and sugar to a small saucepan over medium high heat. Add the cranberries and lower the heat to boil gently for about 10-12 minutes, stirring often.
Present!
Once everything is done cooking, you can serve the bowls hot, or let the ingredients cool down some before putting the bowls together (my preference). This is why leftovers work so great here!
Assemble these Healthy Turkey Quinoa Bowls by dividing the turkey, sweet potatoes, quinoa, and lettuce into 4 equal portions. Top with about 1/4 Cup of cranberry sauce.
Enjoy!
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- 1.25 lbs turkey cutlets
- salt and pepper
- 1 1/2 tsp dried rosemary
- 1 1/2 tsp dried thyme
- 3 Cups sweet potatoes *diced
- 1 tsp olive oil
- salt and pepper
- 2 Cups chicken, turkey, or vegetable stock
- 1 Cup quinoa
- 1/2 Cup water
- 1/2 Cup sugar
- 1 1/2 Cups fresh cranberries
- 4 Cups romaine lettuce *chopped
-
Preheat your oven to 350°F.
-
Bring 2 Cups of chicken, turkey, or vegetable stock to a boil in a medium saucepan.
-
Meanwhile, season the turkey cutlets with salt, pepper, thyme, and rosemary. Place on a baking sheet and bake until cook through, about 25-30 minutes.
-
Toss the diced sweet potatoes in the olive oil. Spread on a baking sheet and season with salt and pepper. Place in the oven with the turkey for 20-25 minutes, or until fork tender.
-
Once the stock is boiling, add the quinoa, cover, and reduce the heat. Simmer or about 15 minutes until the water is absorbed and the quinoa is done.
-
While the turkey, sweet potatoes, and quinoa are cooking, make the cranberry sauce by adding the water and sugar to a small saucepan over medium high heat. Add the cranberries and lower the heat to boil gently for about 10-12 minutes, stirring often.
-
Once everything is done cooking, you can serve the bowls hot, or let the ingredients cool down some before putting the bowls together (my preference).
-
Assemble these Healthy Turkey Quinoa Bowls by dividing the turkey, sweet potatoes, quinoa, and lettuce into 4 equal portions. Top with about 1/4 Cup of cranberry sauce.
Nutritional Information per Serving: 569 calories, 6g fat (1g saturated fat), 84g carbohydrates (8g fiber, 33g sugar), 45g protein
** nutritional information is an estimate and will vary depending on the brands you use and any alterations you make to the recipe.
There are a few steps to this recipe, but all of them are easy. Before you begin cooking, I recommend dicing the sweet potatoes and chopping the lettuce. Have all of the ingredients out and ready to go because you will have different things cooking all at the same time. Don’t panic! It’s actually okay if some things end up getting done before others in this recipe!
If you are using some leftovers from Thanksgiving, be sure to read through all of the steps to see which you can omit before you get started.
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Annissa says
Great idea for using turkey leftovers! Filling and hearty recipe!
Lauren says
Thanks!
Beth says
This looks like such a great way to use up the leftovers from Thanksgiving or Christmas dinner! Yum!
Lauren says
Definitely!
Kate | The Veg Space says
Oh I love these kind of bowl suppers, with all sorts of flavours and textures together. Yours is so colourful, the cranberry and squash really set it off. Yum!
Lauren says
Thank you!
Krissy Allori says
This recipe has me excited for Thanksgiving! I need to eat more quinoa, so this is great!
Lauren says
We love quinoa – so versatile!
Jessica Randhawa says
Delicious! These turkey bowls have me all kinds of excited for Thanksgiving leftovers 🙂