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This turkey and quinoa burrito bowl with chimichurri is my answer to the constant craving for a burrito bowl that tastes bold and fresh but still feels like something you can throw together on a Tuesday. You get spiced, skillet-browned ground turkey, fluffy quinoa that soaks up all the pan juices, and a punchy herby chimichurri that makes the whole bowl taste like you actually tried. It hits that \'copycat chipotle burrito\' vibe in the best way, but with a greener, brighter finish and a really satisfying, high-protein bite.

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Turkey and Quinoa Burrito Bowl with Chimichurri (Weeknight, High-Protein, Big-Flavor)

A high protein burrito bowl with spiced ground turkey, fluffy quinoa, and zippy chimichurri over classic burrito bowl toppings.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Main Dish

Cuisine Mexican

Servings 4

Equipment

• Medium Saucepan with Lid 2 to 3 quart is perfect for quinoa; a small pot works too, just keep a tight-fitting lid so the quinoa steams instead of drying out
• 12-inch skillet cast iron or stainless steel gives better browning on the turkey; nonstick is fine but you may need an extra minute to get color
• cutting board and chef knife a sharp knife matters here because the chimichurri is all about cleanly chopped herbs; a santoku works too
• Microplane or fine grater for grating garlic into chimichurri (super fast, no big chunks); you can mince by hand if needed
• Mixing bowl medium bowl for chimichurri; a large measuring cup also works for easy pouring
• Fine mesh strainer optional but helpful for rinsing quinoa to remove bitterness; if you do not have one, rinse in a bowl and carefully pour off the water

Ingredients

  

For the quinoa base

• 1 cup quinoa white, red, or tri-color; rinse well to keep it from tasting bitter
• 2 cup low-sodium chicken broth or vegetable broth; water works but broth makes the bowl taste seasoned all the way through
• 1/2 teaspoon kosher salt reduce to 1/4 teaspoon if your broth is salty
• 1 tablespoon lime juice fresh is best; adds a burrito-bowl brightness without needing extra salt

For the turkey

• 1 tablespoon olive oil or avocado oil
• 1 yellow onion finely chopped; red onion works too
• 3 clove garlic minced; if you love garlic, go for 4 cloves
• 1 pound ground turkey 93% lean is ideal; 99% works but can be drier
• 1 1/2 teaspoon ground cumin warm, earthy backbone flavor
• 1 1/2 teaspoon chili powder use ancho-style chili powder if you have it
• 1 teaspoon smoked paprika adds a grilled vibe without turning on the grill
• 1 teaspoon dried oregano mexican oregano is great if you have it
• 1/2 teaspoon kosher salt add more at the end if needed
• 1/4 teaspoon black pepper freshly ground if possible
• 2 tablespoon tomato paste this is the secret for a deeper, almost roasted flavor
• 1/3 cup water or broth; helps the spices bloom and keeps the turkey juicy

For the chimichurri

• 1 cup flat-leaf parsley packed, finely chopped; curly parsley is ok but less lush
• 1/4 cup cilantro packed, finely chopped; skip and use more parsley if you are not a cilantro fan
• 2 tablespoon red wine vinegar or apple cider vinegar for a slightly fruitier tang
• 1 tablespoon lime juice fresh; brightens the herbs
• 1/2 teaspoon kosher salt add to taste after it sits for 5 minutes
• 1/4 teaspoon red pepper flake adjust for heat
• 1 jalapeno seeded and minced (optional), for a fresher heat than red pepper flake
• 1 garlic clove finely grated or minced; raw garlic is the point here
• 1/2 cup olive oil use a decent one since you will taste it; for a lighter sauce, use 1/3 cup

For building the bowls

• 1 cup black beans drained and rinsed; pinto beans work too
• 1 cup corn thawed frozen corn or drained canned corn; char it in the skillet if you have an extra 3 minutes
• 1 romaine lettuce shredded; or sub shredded cabbage for extra crunch
• 1 cup cherry tomato halved; or use diced tomato
• 1 avocado sliced; or swap in guacamole
• 1/2 cup pepper jack cheese shredded (optional); cotija or cheddar also works
• 1/2 cup plain greek yogurt optional, as a sour cream swap for a healthy burrito bowl
• 1 lime cut into wedges for serving

Instructions

 

Cook the quinoa

1. Rinse the quinoa in a fine-mesh strainer under cool water for 20 seconds, then shake off excess water. This small step keeps quinoa from tasting dusty or bitter, which matters in a simple burrito bowl where every ingredient is easy to taste.
2. Add quinoa, broth, and 1/2 teaspoon kosher salt to a medium saucepan. Bring to a boil over medium-high heat.
3. Once boiling, cover, reduce heat to low, and simmer for 15 minutes. Keep the lid on so the steam does the work; if you peek too much you lose heat and the quinoa cooks unevenly.
4. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, then stir in 1 tablespoon lime juice. Taste and add a pinch of salt if needed.

Brown the turkey filling

1. Heat 1 tablespoon olive oil in a 12 inch skillet over medium-high heat. Add the onion and cook for 3 minutes, stirring occasionally, until softened and starting to take on a little color.
2. Add the minced garlic and cook for 30 seconds, just until fragrant. Do not let it get dark; burnt garlic will fight the fresh chimichurri later.
3. Add the ground turkey and spread it out so it makes contact with the pan. Sprinkle cumin, chili powder, smoked paprika, oregano, salt, and black pepper evenly over the top. Let it cook undisturbed for 2 minutes so you get some browning (browning is where the 'burrito bowls recipe' magic lives).
4. Break up the turkey with a spatula and continue cooking for 6 minutes, stirring occasionally, until no pink remains and you see some browned bits on the bottom of the skillet.
5. Stir in the tomato paste and cook for 1 minute, letting it toast lightly against the hot pan. Add the water and scrape up the browned bits; simmer for 2 minutes until the mixture looks glossy and saucy instead of watery. Turn off heat and taste for salt.

Make the chimichurri

1. In a mixing bowl, combine parsley, cilantro, red wine vinegar, lime juice, salt, red pepper flake, minced jalapeno (if using), and grated garlic.
2. Pour in the olive oil and stir well. Let it sit for 5 minutes, then taste again. If it tastes too sharp, add 1 more tablespoon olive oil. If it tastes flat, add a pinch of salt or a tiny splash more vinegar. Chimichurri should taste loud in the bowl because it gets mellow once it hits the quinoa and turkey.

Assemble the bowls

1. Divide quinoa between 4 bowls. Top each with the spiced turkey, black beans, corn, romaine, tomatoes, avocado, and cheese (if using).
2. Spoon chimichurri over the top (start with 1 tablespoon per bowl and work up from there). Finish with a lime wedge. If you want a creamy note, add a dollop of greek yogurt.
3. Meal-prep note: for an easy burrito bowl that stays fresh, store chimichurri separately and add it right before eating. Keep avocado and lettuce separate too, then assemble in 2 minutes.

Pairings

A burrito bowl this bright and herby plays well with both crunchy sides and cooling drinks. Here are my favorite ways to round it out.

Crunchy Sides

• Tortilla Chips With Salsa Verde: the acidity matches the chimichurri and keeps the bowl from feeling heavy.
• Jicama Slaw: toss matchstick jicama with lime, salt, and a little chili powder for a cold, crisp side.

Make It Feel Like a Restaurant Bowl Night

• Quick Pickled Red Onion: thinly slice red onion and cover with equal parts hot water and vinegar, plus salt and a pinch of sugar. Let it sit while you cook. It gives you that pop you often want in a copycat chipotle burrito situation.
• Extra Roasted Corn: if you have 10 minutes earlier in the day, roast corn on a sheet pan until browned, then add to the bowls for a smoky-sweet layer.

Drinks

• Sparkling Water With Lime: simple, bright, and it does not compete with the herbs.
• Light Beer or Lager: the clean finish is great against cumin and smoked paprika.

Dessert Idea

• Cinnamon-sugar Fruit: sliced pineapple or mango with a squeeze of lime and a dusting of cinnamon is a low-effort way to end a healthy burrito bowl dinner on a fresh note.

FAQs

What cut of turkey is best for this recipe, and can I use turkey breast?

This recipe is built for ground turkey, ideally 93% lean (often a mix that can include thigh and breast). You can use very lean ground turkey breast (99%), but it cooks drier; compensate by adding an extra 2 tablespoons water when you simmer the tomato paste, and do not overcook.

Is this a healthy burrito bowl and still filling enough for dinner?

Yes. Between quinoa, beans, and ground turkey, it eats like a high protein burrito bowl without needing a giant portion of cheese or sour cream. If you want it lighter, use more romaine and tomatoes; if you want it heartier, add extra beans or a little more quinoa.

Can I turn this into a burrito bowl meal prep for the week?

Absolutely. Portion quinoa and turkey into containers, then add beans and corn. Store lettuce, avocado, and chimichurri separately. Reheat the quinoa and turkey, then top with cold crunch and spoon chimichurri over at the end.

Can I swap quinoa for rice to make it more like classic burrito bowls recipe flavors?

Yes. Cilantro-lime rice is the most familiar swap and makes it feel even closer to a classic bowl. Cook 1 cup rice in broth, then stir in lime juice and chopped cilantro at the end, and build the bowls the same way.

My chimichurri tastes too sharp or too garlicky. How do I fix it?

Let it sit for 10 minutes first; it mellows as the garlic hydrates. If it is still intense, stir in 1 to 2 tablespoons more olive oil. If it needs balance, add a pinch of salt. If it tastes heavy, add a squeeze of lime. The goal is a bright sauce that wakes up the whole bowl, not a vinegar bomb.