Turkey-Snow Pea Grain Bowl

  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
  • Nutrition Info
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1 cup quinoa

1/4 cup pine nuts

1/4 cup extra-virgin olive oil

1 red onion, thinly sliced

1 pound ground turkey

3 cloves garlic, sliced

1/2 teaspoon pumpkin pie spice

Kosher salt and freshly ground pepper

8 ounces snow peas, halved

3/4 cup fresh mint, roughly chopped

3/4 cup fresh parsley, roughly chopped

1/4 cup pomegranate seeds


Cook the quinoa as the label directs; fluff with a fork. Meanwhile, toast the pine nuts in a large nonstick skillet over medium-high heat, stirring occasionally, until golden, about 4 minutes. Transfer to a small bowl.

Heat 1 tablespoon olive oil in the same skillet over medium-high heat. Add the red onion and cook, stirring occasionally, until softened and browned in spots, about 7 minutes. Add 1 tablespoon olive oil, the turkey, garlic, pumpkin pie spice, 1/2 teaspoon salt and a few grinds of pepper. Cook, breaking up the meat with a wooden spoon, until beginning to brown and no longer pink, 3 to 4 minutes. Add 1 more tablespoon olive oil and the snow peas to the skillet and cook, stirring, until bright green and crisp-tender, 1 to 2 minutes. Stir in the pine nuts and season with salt and pepper.

Stir the remaining 1 tablespoon olive oil into the quinoa and season with salt and pepper. Divide the quinoa and turkey mixture among bowls. Top with the mint, parsley and pomegranate seeds.

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