20-Minute Quinoa Bowls with Turkey Taco Meat

These insanely good, 20-minute quinoa bowls with turkey taco meat are exactly what you need to make when you're short on time, or just don't feel like cooking. They're a complete meal that's packed with protein and flavor!

this recipe

Okay, picture this. It’s getting to be 4-5pm on a weeknight, everyone in the house is getting done with school and work (including you, probably!), and the last thing you want to do is spend a ton of time cooking. That’s when these quinoa bowls with turkey taco meat LEGIT save the day! In just 20 minutes, you’ve got a high-protein, flavor-packed meal that’s as satisfying as it is simple. The seasoned ground turkey taco meat pairs perfectly with fluffy quinoa and all your favorite toppings—think avocado, salsa, and cheese (I’ll tell you right now that I will be recommending feta).

We make this almost weekly at our house, and if we have leftovers, they’re perfect for a take-to-work lunch the next day. If you don't have time, this recipe is a complete meal on its own, but when I have time, I add in some oven roasted sweet potato cubes as well. YUM! Let’s make these bowls!

Key Ingredients + Notes

• Ground turkey - For the juiciest turkey taco meat, I highly recommend a fattier meat! 93% lean is what I cook with at least once per week, and I love that while it's a leaner meat, it's still fatty enough to stay juicy and taste delicious. Any leaner than that, and I think you'll run the risk of the meat drying out quickly. Feel free to substitute ground chicken as well (I make this exact taco meat with ground chicken in my ground chicken tacos recipe!).
• Salsa - I love a thicker, tomato-based salsa for this recipe because I love the texture and flavor it adds. My favorite to use is the pepita salsa from Trader Joe's, but any tomato-y salsa you like will work.

Please see recipe card for full ingredients list and quantities.

Let's Make These Quinoa Bowls

1. Step 1: We'll get quinoa started first. Heat olive oil in a medium-large pot over medium heat. Add quinoa and toast, stirring occasionally, until fragrant (toasting enhances flavor!). Add water and salt, and bring to a boil. Reduce to a simmer, cover, and let cook for 15 minutes.

2. Step 2: Meanwhile, make the turkey taco meat. Heat olive oil in a medium-large pan over medium heat. Add diced onions and sauté for 2-3 minutes, then add the ground turkey and taco seasoning. Turn heat to medium-low, and continue to break up the taco meat as you cook for 2-3 more minutes.

3. Step 3: Once the turkey is almost cooked through (but still a little pink in some parts), add salsa and black beans. Stir and sauté until everything is well combined and meat is fully cooked through. Turn heat to low until quinoa is done.

4. Step 4: Once quinoa is done, remove lid and fluff the quinoa. Assemble bowls with greens, quinoa, turkey taco meat, avocado, cilantro, and squeezes of fresh lime juice. Top with desired toppings--we're obsessed with feta, pepitas, tortilla chips, and pickled red onions or pickled jalapeños, and all the healthy street corn when we have time to make it. YUM!

Pairing

Want to make things interesting? We love adding in the following ingredients into the bowls when we have more time (or leftovers in the fridge!).

Did you try these quinoa bowls with turkey taco meat? Don't forget to leave a star rating 🌟 and comment below, and tag me on Instagram and Pinterest so I can see what you made!