Turkey-Vegetable Quinoa Pilaf
Ali Segersten May 23, 2014 3 comments
Looking for a simple, deeply nourishing meal you can pull together with what you have on hand? This Turkey Vegetable Quinoa Hash is your answer. It's the perfect weeknight dinner when you're short on time and long on random veggies needing love from the back of your fridge.
One important tip: for the best texture, use completely cooled, leftover quinoa. Freshly cooked quinoa tends to clump during sautéing, but cooled quinoa stays delightfully fluffy, allowing each grain to soak up all the savory flavors.
The beauty of this dish is its flexibility. You can truly make it your own by using whatever vegetables and fresh herbs you have available. I've made it with everything from carrots and asparagus to cauliflower and snap peas. A sprinkle of snipped fresh chives, dill, parsley, or basil brings a bright, herbaceous finish.
No ground turkey? No problem.
Feel free to swap in leftover cooked chicken, a can of drained white beans, or even omit the protein altogether for a lighter veggie-forward meal.
Special Dietary Notes
Elimination Diet:
This recipe is suitable for Phase 3 of the Elimination Diet.
→ If you want to enjoy it earlier during Phase 2, simply omit the red bell peppers to keep it nightshade-free.
Strict Gut Healing Protocols:
→If you're following a stricter variation for gut healing (such as SIBO or SCD-specific diets), you can omit the quinoa entirely and serve the turkey-vegetable mixture over cooked spaghetti squash, roasted kabocha squash, or another gut-friendly vegetable base.

About the Author
Alissa Segersten, MS, CN
Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 1,800 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.Nourishing Meals Newsletter
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Comments
I know you commented 5 years ago so you may have found a good source on soaking grains etc. The soirce i found says to soak quinoa for 2 hours, or if you want to sprout them then soak for 1-2 days. You do need to rinse every so often when sprouting in order to prevent it from growing things you dont want and goong bad.
Hi,
Thanks for the great recipes and cookbooks Ali! I have both the first two books and we use them a lot!
I have a few questions I'm hoping you would be so kind to help me out with please?
1. Is the new ' Whole Life Nutrition' cookbook available as an ebook?
2. I've been reading up a lot of different information on phytic acid in grains. I have since started soaking all my grains including rice, but I don't know if I'm doing it correctly. I live in Dubai so it's extremely hot at the moment and soaking quinoa for 36 hours on the counter has it smelly and foamy. I have not been able to find proper instructions anywhere on how to soak grains to reduce phytic acid. I would really appreciate some soaking instructions etc for different grains and different temperatures.
3. I can't find psyllium husks here, just the powdered psyllium husks and you state they are not interchangeable. If I were to use the powdered psyllium how should I sub it in the recipe?
4. What can be substituted for the psyllium and flax for those who are allergic to both? I don't use gums either as my family gets sick consuming them.....
Thanks once again!
Saleha
Looks great! I like making meals like this to take to work for the week - Sunday is my cooking day for the week! I will have my Quinoa porridge for breakfast and quinoa for lunch!