Pumpkin‑Spiced Turkey Quinoa Skillet
Looking for a warm, protein‑rich dinner that’s ready in a flash? This pumpkin‑spiced turkey quinoa skillet brings comfort food to your table in just 35 minutes. With a gentle blend of curry, paprika, and a splash of Greek yogurt, your taste buds will cheer.
Ingredients
- 1 lb ground turkey
- 1 cup cooked quinoa (pre‑made or microwave)
- 1 cup pumpkin puree (canned or fresh)
- 1 cup frozen chopped green beans (thawed)
- 1 red bell pepper, diced
- ½ medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp curry powder
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- Salt and pepper, to taste
- 2 tbsp plain Greek yogurt (warm)
- 1 tbsp chopped fresh cilantro (optional)
- 1 tbsp olive oil (for skillet)
Instructions
- Heat the skillet over medium‑high heat and swirl in the olive oil.
- Add diced onion and bell pepper; sauté for 3‑4 minutes until softened and fragrant.
- Stir in minced garlic, curry powder, smoked paprika, and cayenne; cook for 30 seconds to bloom the spices.
- Push vegetables to the side, add ground turkey, breaking it apart with a wooden spoon; cook until no longer pink, about 5 minutes.
- Mix in pumpkin puree, green beans, and pre‑cooked quinoa; stir to combine and season with salt and pepper; cook another 3 minutes.
- Turn the heat down to low, add the warm Greek yogurt, and fold until the mixture is creamy and heat‑through.
- Divide the skillet mixture among four heat‑proof bowls.
- Optional: sprinkle chopped cilantro on top and serve with a side of crusty bread if desired.
Chef's Note
Using an oven‑free skillet method cuts prep time in half—perfect for busy nights or when you’re short on equipment.
Make-Ahead Tips
Cool the skillet mix, then refrigerate up to 3 days. When ready to reheat, microwave on high for 2 minutes, stir, and heat through.
Substitutions
Swap turkey for ground chicken, lamb, or beef; use almond or coconut yogurt for a dairy‑free version; replace green beans with peas or broccoli.