Lime Quinoa Bowls with Spiced Turkey and Salsa Mexicana

Bowls have become a dinnertime staple for good reason: they’re hearty, flavorful and endlessly versatile. This version features bold, saucy turkey served over a bed of fluffy lime quinoa, topped with fresh salsa and a Southwest-spiced crema. It’s a blissful bowl that’s sure to satisfy.

Ready in just 35 minutes, this recipe brings together zesty lime, smoky spices and creamy sour cream for a balanced, delicious meal. Perfect for a weeknight dinner that feels special.

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Ingredients

0.5 cup QuinoaView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView 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

1 tablespoon (tbsp) 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 according to package directions. Fluff with a fork and stir in the juice of half the lime. Set aside.
2. While quinoa cooks, dice the onion, mince the garlic and slice the long green pepper into thin rings. Dice the tomato.
3. In a small bowl, combine sour cream with a pinch of Southwest spice blend (about 1/4 teaspoon) and a squeeze of lime juice. Set aside as the crema.
4. Heat oil in a large skillet over medium-high heat. Add ground turkey, breaking it apart with a spoon. Cook until browned, about 5-7 minutes.
5. Add diced onion and garlic to the turkey. Cook until softened, about 2 minutes. Stir in the Tex-Mex paste and remaining Southwest spice blend. Cook for 1 minute until fragrant.
6. Add the sliced green pepper and diced tomato to the skillet. Cook for 2-3 minutes until peppers are tender. Season with salt and pepper to taste.
7. To serve, divide lime quinoa between bowls. Top with the turkey mixture, drizzle with Southwest crema and garnish with any remaining lime wedges.

Recipe Tips

FAQ

Can I use ground chicken or beef instead of turkey?

Yes, ground chicken or lean ground beef work well as substitutes.

What can I use instead of Tex-Mex paste?

Mix 2 tablespoons tomato paste with 1 teaspoon chili powder and 1/2 teaspoon cumin as a substitute.

How do I store leftovers?

Store components separately in airtight containers in the fridge for up to 3 days. Reheat gently.