Tex-Mex Turkey Bowls with Pineapple Salsa and Cilantro Lime Quinoa

Get ready for a flavor-packed bowl that combines juicy ground turkey with a sweet and tangy pineapple salsa, all served over fluffy cilantro lime quinoa. The turkey is glazed with a rich Tex-Mex spice blend and simmered with pineapple juice for a sticky, savory finish. A smoky red pepper crema adds a creamy, smoky kick that ties everything together.

This recipe is perfect for a quick weeknight dinner, offering a balance of protein, fiber and vibrant flavors. The fresh salsa and bright lime keep it light, while the spices and crema bring warmth and depth. It’s a bowl that will leave you completely satisfied.

Log in to save recipes and build weekly shopping lists.

Ingredients

0.5 cup QuinoaView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook quinoa: In a small pot, combine quinoa, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
2. Prepare pineapple salsa: While quinoa cooks, finely dice pineapple and half the red onion (save the other half for later). Chop cilantro leaves (reserve some for garnish). In a small bowl, combine pineapple, diced onion, cilantro and a squeeze of lime juice. Season with salt and pepper to taste. Set aside.
3. Cook vegetables: Thinly slice the green pepper and remaining red onion. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add green pepper and onion, season with salt and pepper and cook until softened and lightly charred, about 4-5 minutes. Transfer to a plate.
4. Cook turkey: In the same skillet, add 1 teaspoon oil and ground turkey. Cook over medium-high heat, breaking up the meat, until browned, about 4-5 minutes. Drain excess fat if needed.
5. Make glaze: Add Tex-Mex paste, Southwest spice blend and chicken stock concentrate to the turkey. Stir in 1/4 cup water and any accumulated pineapple juice from the salsa. Cook until the sauce thickens and coats the turkey, about 2-3 minutes. Season with salt and pepper.
6. Finish quinoa: Fluff the cooked quinoa and stir in 1 tablespoon butter, a squeeze of lime juice and a pinch of salt. Fold in a few cilantro leaves.
7. Assemble bowls: Divide cilantro lime quinoa among bowls. Top with cooked turkey, sautéed peppers and onions and pineapple salsa. Drizzle with smoky red pepper crema. Garnish with remaining cilantro and a lime wedge.

Recipe Tips

FAQ

Can I use a different protein instead of ground turkey?

Yes, ground chicken, beef or plant-based crumbles work well. Adjust cooking time as needed.

How can I make this recipe dairy-free?

Omit the butter and use a dairy-free crema or skip the crema altogether. The bowl will still be delicious.

Can I prepare the pineapple salsa ahead of time?

Absolutely! The salsa can be made up to a day in advance and stored in the fridge. Add the cilantro just before serving for best freshness.