Best 9 Carrot Tomato And Spinach Quinoa Pilaf With Ground Turkey Recipes

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CARROT, TOMATO, AND SPINACH QUINOA PILAF



Carrot, Tomato, and Spinach Quinoa Pilaf image

I remember my aunt telling me about quinoa, saying it was such a wonderfully healthy food and what do you know? It's kosher for Passover! I decided to beef up my quinoa with some fresh vegetables, cooked until they are just tender without becoming mushy. As a side dish this serves 4-5, but I've been known to eat half of it as a meal on its own.

Provided by Jess

Categories     Side Dish     Grain Side Dish Recipes

Time 35m

Yield 5

Number Of Ingredients 10

2 teaspoons olive oil
½ onion, chopped
1 cup quinoa
2 cups water
2 tablespoons vegetarian chicken-flavored bouillon granules
1 teaspoon ground black pepper
1 teaspoon thyme
1 carrot, chopped
1 tomato, chopped
1 cup baby spinach

Steps:

  • Heat the olive oil in a sauce pan over medium heat; cook and stir the onion in the hot oil until translucent, about 5 minutes. Lower the heat, stir in quinoa, and toast, stirring constantly, for 2 minutes. Stir in the water, bouillon granules, black pepper, and thyme; raise heat to high and bring to a boil. Cover, reduce heat to low, and simmer for 5 minutes.
  • Stir in the carrots. Cover and simmer until all water is absorbed, about 10 more minutes. Turn off the heat, add the tomatoes and spinach, and stir until the spinach is wilted and the tomatoes have given off their moisture, about 2 minutes.

Nutrition Facts : Calories 164.8 calories, Carbohydrate 27 g, Fat 4.1 g, Fiber 3.8 g, Protein 5.7 g, SaturatedFat 0.5 g, Sodium 52.3 mg, Sugar 2.4 g

GROUND TURKEY & RICE



Ground Turkey & Rice image

My family was tired of the usual Chicken & Rice dish that I make so I came up with this one dish meal that's easy to throw together. They like this more than the Chicken & Rice. If you like more rice you can increase it by another 1/2 cup. You could even experiment using other vegetables i.e., frozen corn niblets, peas, green beans, etc.

Provided by Bobbie Cat

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb ground turkey
1 teaspoon fennel seed (optional)
1/8-1/4 teaspoon Lawry's Seasoned Salt
1 cup regular long grain rice
1 stalk celery, diced
1 green pepper, diced
2 small carrots, diced
1 small onion, diced
1 (13 3/4 ounce) can chicken broth
vegetable oil cooking spray

Steps:

  • Sprinkle the seasoned salt and (if using) fennel seed over the ground turkey. Mix well.
  • Spray large skillet with vegetable spray and place turkey mixture in pan. Over medium-high heat cook and stir Turkey until browned; drain well. While the Turkey is draining add the vegetables to the hot pan and saute for about 5 minutes. Add the Turkey back into the pan and mix. Sprinkle rice over mixture and pour in Chicken broth. When broth comes to a boil reduce heat, cover and simmer for approx 20-30 minutes, stirring occasionally until liquid is absorbed. When the rice is cooked if there is still too much liquid in the pan remove cover, increase the heat and continue cooking until all liquid is absorbed.

Nutrition Facts : Calories 378.4, Fat 9.7, SaturatedFat 2.6, Cholesterol 78.3, Sodium 415.8, Carbohydrate 43.1, Fiber 2.3, Sugar 3.2, Protein 28.5

QUINOA-AND-SPINACH PILAF



Quinoa-and-Spinach Pilaf image

This quick-cooking, whole-grain side is good with beef short ribs, grilled chicken, hamburgers.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Quinoa Recipes

Number Of Ingredients 8

1 tablespoon unsalted butter
1 small yellow onion, finely chopped
1 clove garlic, minced
1 cup rinsed quinoa
1 1/4 cups water
5 cups baby spinach (5 ounces)
1 tablespoon grated lemon zest
Salt and pepper

Steps:

  • In a large saucepan, melt butter over medium. Add onion and garlic; cook until soft, about 4 minutes. Add quinoa and cook 1 minute. Add water and bring to a boil. Reduce heat and simmer, covered, until water is absorbed, about 20 minutes. Stir in spinach and lemon zest, then season with salt and pepper.

Nutrition Facts : Calories 215 g, Fat 5 g, Fiber 5 g, Protein 7 g, SaturatedFat 2 g

VEGETABLE QUINOA PILAF



Vegetable Quinoa Pilaf image

Make and share this Vegetable Quinoa Pilaf recipe from Food.com.

Provided by Bayhill

Categories     Grains

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

1 cup quinoa, uncooked
1 3/4 cups canned chicken broth, undiluted
2 teaspoons olive oil
2 medium leeks, finely chopped (use white portion only)
1/4 cup red bell pepper, chopped
1/4 cup yellow bell pepper, chopped
1/4 cup green bell pepper, chopped
3/4 cup carrot, finely chopped
1/2 cup celery, finely chopped
2 teaspoons minced garlic
2 tablespoons parmesan cheese, freshly grated
1/4 teaspoon salt (to taste)
1/4 teaspoon pepper, freshly ground (to taste)
1/4 cup fresh parsley, chopped

Steps:

  • Rinse quinoa with cold water according to the directions on the package; drain.
  • In a medium saucepan, combine quinoa and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until quinoa is tender and liquid is absorbed.
  • In a medium skillet, heat oil over medium-high heat. Add leeks, peppers, carrots, and celery. Cook for 6 minutes or until vegetables are tender, stirring occasionally. Stir in garlic; cook 1 minute.
  • Combine vegetable mixture and quinoa. Stir in cheese, salt, and pepper. Sprinkle with parsley.

CARROT, TOMATO, AND SPINACH QUINOA PILAF WITH GROUND TURKEY



Carrot, Tomato, and Spinach Quinoa Pilaf with Ground Turkey image

I took some leftover quinoa pilaf and added black beans and ground turkey. It made an excellent one-dish meal that hits the table in a hurry. I found it was a good way to use up the leftovers from another dinner. We have the pilaf as a side dish for the two of us, and it is always too much. Adding ground turkey and black beans makes another unique meal that is quick to prepare. Enjoy!

Provided by steveweis

Categories     Ground Turkey

Time 1h

Yield 5

Number Of Ingredients 13

2 teaspoons olive oil
1 cup quinoa
½ onion, chopped
2 cups water
2 tablespoons chicken-flavored vegetable bouillon
1 teaspoon ground black pepper
1 teaspoon ground thyme
1 carrot, chopped
1 tomato, chopped
1 cup baby spinach
2 tablespoons olive oil
1 pound ground turkey, or more to taste
1 (14.5 ounce) can black beans, rinsed and drained

Steps:

  • Heat 2 teaspoons olive oil in a saucepan over medium heat; cook and stir onion in hot oil until translucent, about 5 minutes. Reduce heat to medium-low, stir quinoa with the onion, and cook, stirring constantly, until the quinoa is lightly toasted, about 2 minutes.
  • Pour water into the saucepan; add bouillon granules, black pepper, and thyme. Bring the liquid to a boil, place a cover on the saucepan, reduce heat to low, and cook at a simmer until the quinoa softens, about 5 minutes.
  • Stir carrot into the quinoa mixture, replace cover, and continue to cook at a simmer until water is completely absorbed, about 10 minutes more.
  • Remove saucepan from heat. Stir tomato and baby spinach into the quinoa mixture until the spinach wilts, about 2 minutes.
  • Heat 2 tablespoons olive oil in large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Reduce heat to medium-low. Stir black beans with the turkey; cook and stir until the beans are hot, 2 to 3 minutes; add the quinoa mixture, stir, and cook until heated through, about 5 minutes more.

Nutrition Facts : Calories 421.6 calories, Carbohydrate 40.8 g, Cholesterol 66.9 mg, Fat 16.6 g, Fiber 9.6 g, Protein 28.6 g, SaturatedFat 3.1 g, Sodium 396 mg, Sugar 2.8 g

CARROT, TOMATO, AND SPINACH QUINOA PILAF WITH GROUND TURKEY



Carrot, Tomato, and Spinach Quinoa Pilaf with Ground Turkey image

I took some leftover quinoa pilaf and added black beans and ground turkey. It made an excellent one-dish meal that hits the table in a hurry. I found it was a good way to use up the leftovers from another dinner. We have the pilaf as a side dish for the two of us, and it is always too much. Adding ground turkey and black beans makes another unique meal that is quick to prepare. Enjoy!

Provided by steveweis

Categories     Ground Turkey

Time 1h

Yield 5

Number Of Ingredients 13

2 teaspoons olive oil
1 cup quinoa
½ onion, chopped
2 cups water
2 tablespoons chicken-flavored vegetable bouillon
1 teaspoon ground black pepper
1 teaspoon ground thyme
1 carrot, chopped
1 tomato, chopped
1 cup baby spinach
2 tablespoons olive oil
1 pound ground turkey, or more to taste
1 (14.5 ounce) can black beans, rinsed and drained

Steps:

  • Heat 2 teaspoons olive oil in a saucepan over medium heat; cook and stir onion in hot oil until translucent, about 5 minutes. Reduce heat to medium-low, stir quinoa with the onion, and cook, stirring constantly, until the quinoa is lightly toasted, about 2 minutes.
  • Pour water into the saucepan; add bouillon granules, black pepper, and thyme. Bring the liquid to a boil, place a cover on the saucepan, reduce heat to low, and cook at a simmer until the quinoa softens, about 5 minutes.
  • Stir carrot into the quinoa mixture, replace cover, and continue to cook at a simmer until water is completely absorbed, about 10 minutes more.
  • Remove saucepan from heat. Stir tomato and baby spinach into the quinoa mixture until the spinach wilts, about 2 minutes.
  • Heat 2 tablespoons olive oil in large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Reduce heat to medium-low. Stir black beans with the turkey; cook and stir until the beans are hot, 2 to 3 minutes; add the quinoa mixture, stir, and cook until heated through, about 5 minutes more.

Nutrition Facts : Calories 421.6 calories, Carbohydrate 40.8 g, Cholesterol 66.9 mg, Fat 16.6 g, Fiber 9.6 g, Protein 28.6 g, SaturatedFat 3.1 g, Sodium 396 mg, Sugar 2.8 g

CARROT, TOMATO, AND SPINACH QUINOA PILAF WITH GROUND TURKEY



Carrot, Tomato, and Spinach Quinoa Pilaf with Ground Turkey image

I took some leftover quinoa pilaf and added black beans and ground turkey. It made an excellent one-dish meal that hits the table in a hurry. I found it was a good way to use up the leftovers from another dinner. We have the pilaf as a side dish for the two of us, and it is always too much. Adding ground turkey and black beans makes another unique meal that is quick to prepare. Enjoy!

Provided by steveweis

Categories     Ground Turkey

Time 1h

Yield 5

Number Of Ingredients 13

2 teaspoons olive oil
1 cup quinoa
½ onion, chopped
2 cups water
2 tablespoons chicken-flavored vegetable bouillon
1 teaspoon ground black pepper
1 teaspoon ground thyme
1 carrot, chopped
1 tomato, chopped
1 cup baby spinach
2 tablespoons olive oil
1 pound ground turkey, or more to taste
1 (14.5 ounce) can black beans, rinsed and drained

Steps:

  • Heat 2 teaspoons olive oil in a saucepan over medium heat; cook and stir onion in hot oil until translucent, about 5 minutes. Reduce heat to medium-low, stir quinoa with the onion, and cook, stirring constantly, until the quinoa is lightly toasted, about 2 minutes.
  • Pour water into the saucepan; add bouillon granules, black pepper, and thyme. Bring the liquid to a boil, place a cover on the saucepan, reduce heat to low, and cook at a simmer until the quinoa softens, about 5 minutes.
  • Stir carrot into the quinoa mixture, replace cover, and continue to cook at a simmer until water is completely absorbed, about 10 minutes more.
  • Remove saucepan from heat. Stir tomato and baby spinach into the quinoa mixture until the spinach wilts, about 2 minutes.
  • Heat 2 tablespoons olive oil in large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Reduce heat to medium-low. Stir black beans with the turkey; cook and stir until the beans are hot, 2 to 3 minutes; add the quinoa mixture, stir, and cook until heated through, about 5 minutes more.

Nutrition Facts : Calories 421.6 calories, Carbohydrate 40.8 g, Cholesterol 66.9 mg, Fat 16.6 g, Fiber 9.6 g, Protein 28.6 g, SaturatedFat 3.1 g, Sodium 396 mg, Sugar 2.8 g

CARROT PILAF



Carrot Pilaf image

Featuring shredded carrots and rice, this eye-catching recipe was the perfect addition to a "carrot patch" luncheon I once hosted.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 6

1 cup shredded carrots
1/2 cup chopped onion
1 tablespoon butter
1 cup uncooked long grain rice
1 can (14-1/2 ounces) chicken broth
1 teaspoon lemon-pepper seasoning

Steps:

  • In a saucepan, saute carrots and onion in butter until tender. Add rice and stir to coat. Stir in broth and lemon-pepper; bring to a boil. Reduce heat; cover and simmer 20 minutes or until rice is tender.

Nutrition Facts : Calories 137 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 36mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

CARROT, TOMATO, AND SPINACH QUINOA PILAF WITH GROUND TURKEY



Carrot, Tomato, and Spinach Quinoa Pilaf with Ground Turkey image

I took some leftover quinoa pilaf and added black beans and ground turkey. It made an excellent one-dish meal that hits the table in a hurry. I found it was a good way to use up the leftovers from another dinner. We have the pilaf as a side dish for the two of us, and it is always too much. Adding ground turkey and black beans makes another unique meal that is quick to prepare. Enjoy!

Provided by steveweis

Categories     Ground Turkey

Time 1h

Yield 5

Number Of Ingredients 13

2 teaspoons olive oil
1 cup quinoa
½ onion, chopped
2 cups water
2 tablespoons chicken-flavored vegetable bouillon
1 teaspoon ground black pepper
1 teaspoon ground thyme
1 carrot, chopped
1 tomato, chopped
1 cup baby spinach
2 tablespoons olive oil
1 pound ground turkey, or more to taste
1 (14.5 ounce) can black beans, rinsed and drained

Steps:

  • Heat 2 teaspoons olive oil in a saucepan over medium heat; cook and stir onion in hot oil until translucent, about 5 minutes. Reduce heat to medium-low, stir quinoa with the onion, and cook, stirring constantly, until the quinoa is lightly toasted, about 2 minutes.
  • Pour water into the saucepan; add bouillon granules, black pepper, and thyme. Bring the liquid to a boil, place a cover on the saucepan, reduce heat to low, and cook at a simmer until the quinoa softens, about 5 minutes.
  • Stir carrot into the quinoa mixture, replace cover, and continue to cook at a simmer until water is completely absorbed, about 10 minutes more.
  • Remove saucepan from heat. Stir tomato and baby spinach into the quinoa mixture until the spinach wilts, about 2 minutes.
  • Heat 2 tablespoons olive oil in large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Reduce heat to medium-low. Stir black beans with the turkey; cook and stir until the beans are hot, 2 to 3 minutes; add the quinoa mixture, stir, and cook until heated through, about 5 minutes more.

Nutrition Facts : Calories 421.6 calories, Carbohydrate 40.8 g, Cholesterol 66.9 mg, Fat 16.6 g, Fiber 9.6 g, Protein 28.6 g, SaturatedFat 3.1 g, Sodium 396 mg, Sugar 2.8 g

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