Turkey Pesto Quinoa Bowl with Roast Veg & Brazil Nuts

by Keane Morse-15 July 2026Easy

Turkey Pesto Quinoa Bowl with Roast Veg & Brazil Nuts

Servings2

A high-protein, seed-oil-free lunch bowl featuring herby turkey, fluffy quinoa, roasted mixed vegetables, and a quick yogurt pesto drizzle, topped with Brazil nuts for selenium.

Method

0
Rinse the quinoa under cold water, then add it to a small saucepan with the water and a pinch of salt. Bring to a boil, reduce to a low simmer, cover, and cook for 12 to 15 minutes until the water is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
1
While the quinoa cooks, preheat the oven to 200C. Line a baking tray with baking paper if desired.
2
Halve the cherry tomatoes. Slice the courgette into half-moons and the red bell pepper into strips. Place the tomatoes, courgette, and pepper on the baking tray. Drizzle with 0.5 tbsp olive oil, season with 0.5 tsp salt and 0.25 tsp black pepper, and toss to coat. Roast for 18 to 20 minutes until tender and slightly caramelised.
3
Finely chop the garlic. Heat 0.5 tbsp olive oil in a non-stick pan over medium-high heat. Add the turkey mince and cook, breaking it up with a spoon, for 6 to 8 minutes until browned and cooked through.
4
Season the turkey with the chopped garlic, dried Italian herbs, remaining 0.5 tsp salt, and remaining 0.25 tsp black pepper. Cook for 1 to 2 more minutes until fragrant, then remove from heat.
5
Make the yogurt pesto: finely chop the fresh basil and grate the parmesan cheese. In a small bowl, combine the Greek yogurt, basil, parmesan, and lemon juice. Stir until smooth and taste, adjusting salt or lemon if needed.
6
Roughly chop the Brazil nuts.
7
To assemble, divide the quinoa between two bowls. Top each with half of the roasted vegetables and half of the baby spinach. Spoon the warm turkey over the top.
8
Drizzle each bowl with half of the yogurt pesto and sprinkle with the chopped Brazil nuts. Serve immediately, letting the spinach wilt slightly under the warm ingredients.