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Overhead view of a leftover turkey quinoa bowl with a fork in it.
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5 from 2 votes

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. 
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Dish
Cuisine: Gluten Free, Turkey
Servings: 4 servings
Calories: 627kcal

Ingredients

Turkey Quinoa Bowls

  • 2 large sweet potatoes (peeled, diced into 1/2-inch cubes)
  • salt
  • pepper
  • 1 tablespoon extra virgin olive oil
  • 2 cups turkey stock (or chicken stock)
  • 1 cup quinoa
  • 2 cups turkey (cooked, cut into cubes or shredded)

Cranberry Dressing

Instructions

Turkey Quinoa Bowls

  • Preheat oven to 425°F.
  • Toss the cubed sweet potatoes in 1 tablespoon of olive oil. Spread out on a sheet pan and season with salt and pepper.
    2 large sweet potatoes, salt, 1 tablespoon extra virgin olive oil, pepper
  • 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 and cover with a lid. Simmer until the water is almost completely absorbed and the spiral germ around the quinoa is visible, about 20-25 minutes.
    2 cups turkey stock, 1 cup quinoa

Cranberry Dressing

  • 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.
    1/2 cup cranberry sauce, 1/4 cup extra virgin olive oil, 1/4 cup apple cider vinegar, 1 tablespoon dijon mustard, honey or maple syrup, salt, pepper
  • Warm the turkey in the microwave or oven, if desired.
    2 cups turkey
  • Divide the turkey, sweet potatoes and quinoa evenly between four bowls. Top with the cranberry dressing.

Notes

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.
 
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 627kcal | Carbohydrates: 80g | Protein: 23g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.03g | Cholesterol: 39mg | Sodium: 365mg | Potassium: 1074mg | Fiber: 9g | Sugar: 20g | Vitamin A: 24173IU | Vitamin C: 5mg | Calcium: 85mg | Iron: 4mg