High-Protein Turkey and Quinoa Power Stir-Fry

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

A nutrient-packed stir-fry featuring lean ground turkey and quinoa, tossed with crisp vegetables and a savory garlic-ginger sauce for a satisfying high-protein meal. This general-inspired high protein (gluten free) ready in about 35 minutes pairs lean ground turkey, dry quinoa, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz lean ground turkey
• 3/4 cup dry quinoa
• 1 1/2 cups water
• 2 tbsp extra virgin olive oil
• 1 medium, diced into 1/2-inch pieces red bell pepper
• 1 1/2 cups broccoli florets
• 1 large, julienned carrot
• 1 small, diced yellow onion
• 3, minced garlic cloves
• 1 tbsp, minced fresh ginger
• 3 tbsp low sodium soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1/2 tsp black pepper
• 2 tbsp for garnish chopped green onions
• 1 tbsp for garnish sesame seeds

Instructions

1. Step 1: Rinse 3/4 cup dry quinoa under cold water, then combine with 1 1/2 cups water in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
2. Step 2: While quinoa cooks, heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add 12 oz lean ground turkey, breaking it apart with a spatula, and cook for 6-7 minutes until browned and no longer pink.
3. Step 3: Add 1 small diced yellow onion, 3 minced garlic cloves, and 1 tbsp minced fresh ginger to the turkey. Sauté for 2-3 minutes until fragrant and the onion is translucent.
4. Step 4: Stir in 1 medium diced red bell pepper, 1 1/2 cups broccoli florets, and 1 large julienned carrot. Cook for 5 minutes, stirring frequently, until vegetables are tender-crisp.
5. Step 5: In a small bowl, whisk together 3 tbsp low sodium soy sauce, 1 tbsp honey, 1 tsp sesame oil, and 1/2 tsp black pepper. Pour this sauce over the turkey and vegetable mixture, stirring well to coat everything evenly. Cook for 2 minutes until the sauce thickens slightly.
6. Step 6: Remove skillet from heat and gently fold in the cooked quinoa. Toss to combine all ingredients thoroughly.
7. Step 7: Serve the stir-fry hot, garnished with 2 tbsp chopped green onions and 1 tbsp toasted sesame seeds for a nutty finish.