Quinoa is one of my favorites for recipes. While I don’t use it as often as I probably should (it is gluten-free and packed with protein), it is a great addition to a wide variety of meals from savory to sweet. One simple way to add quinoa to your diet is to make this Turkey or Chicken Quinoa Bowl. I’ve made it with both chicken and leftover Thanksgiving turkey.
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You can make this Turkey or Chicken Quinoa Bowl several different ways. You can even add a simple lemon, olive oil, and vinegar dressing to turn it into an easy quinoa salad. I like mine with just a few ingredients.
Turkey or Chicken Quinoa Bowl | Easy Leftover Turkey Recipes
Please note that this makes one serving. I tend to make one serving at a time, but you can double, triple, quadruple, or whatever else this takes to feed this recipe to your whole family.
- 1 serving leftover cooked turkey or a baked chicken breast
- 1 pinch paprika
- Salt and pepper
- 1/2 cup quinoa, cooked
- 1 tsp olive oil
- 1/4 cup fresh green beans, cut
- 1 Tbsp almond slivers
- 1/8 cup dried cranberries
- 1/2 fresh basil leaves
Sprinkle salt, pepper, and paprika onto the already-cooked chicken or turkey. Reheat in the oven to your liking, then slice the turkey or chicken into strips.
Cook the quinoa according to the package instructions.
Sauté the green beans and almond slivers in a pan with olive oil and salt for about 5 minutes, stirring frequently until tender and lightly-browned. (We love our rock pans!)
Plate and serve your Turkey or Chicken Quinoa Bowl:
First, add quinoa.
Add the cranberries (you can heat these with the green beans too, if you wish)…
Then add the cooked almonds and green beans.
Rest the sliced turkey or chicken on top of the bed of quinoa.
Gently slice up the basil leaves and sprinkle the strips of basil on top of the turkey or chicken to serve.
Don’t forget to try this with a simple vinaigrette dressing for an alternate dinner option!