This quinoa turkey stew has it all – carefully prepared as a nutritionally balanced main; it’s quick to make and packed with delicious flavour!
Recently, I’ve been really into stews. They’re so versatile and handy, especially for busy workdays. You only need minimal equipment, usually just a pot. Plus, you can whip them up quite quickly. And the best part is, you can make big batches and heat them later when you need a meal in a hurry.
But let’s be honest, there are okay stews, and then there are the ones you crave time and time again. And yes, you’ve guessed it: this quinoa turkey stew definitely falls into the second category.
REASONS TO LOVE THIS QUINOA TURKEY STEW
Comforting main dish option: This quinoa turkey stew offers a satisfying combination of high-quality protein, complex carbohydrates, and healthy fats. Additionally, it’s packed with essential vitamins, minerals, and phytochemicals, all working together to enhance your overall health and well-being.
Flavourful: Get ready to be blown away by the array of flavours in this turkey stew recipe. Thanks to a carefully selected combination of spices and the addition of tahini, this quinoa turkey stew has an incredible depth of flavour you don’t want to miss.
Quick to prepare: Though this turkey stew recipe may seem to have quite a few ingredients, once everything’s gathered, it comes together in just about 20 minutes.
TURKEY STEW INGREDIENTS AND SUBSTITUTIONS
Turkey breast: To prepare this comforting stew, you’ll need turkey breast sliced into stripes. Turkey breast is a great lean meat option, exceptionally high in protein. Alternatively, you can opt for chicken breast.
Quinoa: I’m using white quinoa for this turkey stew recipe, but you can also opt for another variety, like red, black, or yellow quinoa. You can replace quinoa with another pseudo-grain or grain of your choice. However, if you’re keen on keeping the recipe gluten-free, your options are a bit more restricted. I recommend giving millet or gluten-free wholegrain pasta a go.
Chickpeas: For this quinoa turkey stew recipe, you’ll need cooked chickpeas. You can either cook them at home (which I always recommend) or use the canned option. If chickpeas aren’t available, you can substitute them with another type of legume, such as lentils or beans.
Broccoli: Adding vibrant green broccoli to this stew recipe is a perfect choice. I’ve also tried versions with brassica shoots and kale, which also worked brilliantly.
Onion: For the base flavour of this turkey stew, you can use either yellow onions or shallots for a subtly sweeter taste.
Fennel: Along with onion, you will need fresh fennel. If fennel isn’t available, you can easily substitute it with celery.
Sun-dried tomatoes: Sun-dried tomatoes bring a tangy, umami flavour to this quinoa stew. While I highly recommend them, you can substitute them with double-concentrated tomato paste if you don’t have any on hand.
Garlic: I always advise using fresh garlic over garlic powder for a much better taste.
Spices: To add a bit of aromatic kick and a pop of colour to this quinoa stew, I’m using a blend of turmeric powder, coriander seeds, and chilli flakes. If you prefer a milder flavour, you can skip the chilli flakes, but I suggest keeping the other two spices for the most delicious taste and appearance.
Vegetable stock: My preferred method for preparing this stew is with homemade vegetable stock. However, if time is short, there are alternatives. Instead of vegetable stock, you can also use chickpea cooking water or plain water. Since the stew already boasts a rich flavour base, the type of liquid you use isn’t crucial for success.
Tahini: If there is one thing I wouldn’t substitute when making this comforting stew recipe is tahini – a paste made from sesame seeds. It adds a rich, nutty flavour while giving a characteristic creaminess to the stew.
Lemon juice: Add a squeeze of lemon juice to this quinoa stew to balance the sweetness and enhance other flavours. If you prefer, you can also use lime juice as an alternative.
HOW TO MAKE TURKEY STEW
One pot and only about half an hour is all you need to make this flavour-packed, nourishing stew recipe.
1. Prepare the ingredients
Before you jump to the cooking part, make sure to prepare all the needed ingredients. This makes the preparation much smoother and calmer.
Slice the onion: Cut the top of the onion. Slice the onion in half lengthwise and peel it. Cut the other top of the onion and thinly slice the onion half, following its natural lines.
Slice the fennel: Wash and dry the fennel. Cut it in half lengthwise and cut the core out. Cut the top green part off and thinly slice the fennel crosswise.
Chop sun-dried tomatoes: Drain and pat dry sun-dried tomatoes. Chop them finely using a sharp knife.
Grate garlic cloves: Peel and grate garlic cloves using a microplane. If you don’t have a microplane, finely chop the garlic cloves using a knife.
Prepare broccoli: Rinse broccoli under running water, holding it upside down. This way, the water won’t splash all over. Cut off the broccoli stem and separate the broccoli florets with a knife. Don’t throw away the broccoli stem, as it is perfectly edible. You can cut it into stripes and add it to this stew or keep it for later use.
Cut turkey breast: First, slice the turkey breast into thin fillets. Alternatively, you can ask your butcher to do it for you. Next, cut them into stripes, going against the grain (vertically to the meat fibres).
Rinse quinoa: Rinse quinoa under running water to remove any potential debris.
Drain chickpeas: As for cooked chickpeas, drain them, reserving the chickpea cooking water. Add it instead of vegetable stock to this quinoa stew recipe, or keep it for other uses.
2. Cook the stew
Sear the turkey stripes: Heat a pot and add half of the olive oil once hot. Next, add in the turkey stripes. Sear them on all sides, and once nicely golden brown, take them out and set them aside.
Sauté onion & fennel: Add in the rest of the olive oil and the thinly sliced onion and fennel. Sauté the veggies over medium heat for 2-3 minutes, frequently stirring. After about a minute, lightly salt them. As the veggies release water, they will help free all the caramelised bits stuck to the bottom of the pot, leaving the pot clean.
Add sun-dried tomatoes & garlic: Once onion and fennel turn translucent, add the chopped sun-dried tomatoes and garlic paste. Stir them for another two minutes until garlic releases its fragrant aromas.
Add the spices: Next, add in the spices. Sauté again for a minute, stirring frequently to prevent them from burning.
Add in the liquid: Ideally, heat the vegetable stock on the side, and once the spices start releasing their fragrant aromas, add it to the pot. This way, the temperature won’t drop significantly, returning quickly to a simmer.
Add quinoa: Once simmering, add the rinsed quinoa and wait for it to come back to a simmer. Cover the pot and cook the stew, covered, for 15 minutes. Make sure the stew is gently simmering, never vigorously boiling.
Add broccoli: For the last 10 minutes, add the broccoli florets. Cover the pot again and continue cooking.
Add chickpeas & turkey stripes: On the last 5-minute mark, add the turkey breast and chickpeas. This way, the chickpeas gently reheat, and the turkey breast finishes cooking.
3. Prepare the tahini sauce
At the very end, this turkey stew is finished with a touch of tahini sauce for additional creaminess and depth of flavour.
Make tahini sauce: Weigh tahini in a bowl and squeeze in lemon juice. Whisk it to combine. You will notice how the tahini thickens with the addition of lemon juice.
Gradually pour a ladleful of the stew’s liquid into the tahini bowl, then whisk until thoroughly combined. As you slowly add liquid, the tahini will turn into a luscious sauce you can directly add to the stew.
Add tahini sauce: Once 15 minutes have passed, turn off the heat and pour in the tahini sauce. Stir to combine and leave the stew off the heat to rest for another 5 minutes.
HOW TO SERVE THIS TURKEY STEW
For the best experience, serve this delicious turkey stew immediately. If you’re preparing it for the days ahead, I recommend cooking quinoa separately and adding it to the stew just before serving to prevent it from thickening the stew.
Regarding leftovers – if the stew becomes too dry, add more water, vegetable stock, or chickpea cooking water when reheating it, and season to taste.
Enjoy your flavoursome quinoa turkey stew!
