Roasted Southwest Turkey and Quinoa Warm Skillet
A flavorful batch-prep warm lunch featuring seasoned lean ground turkey, fluffy quinoa, black beans, and roasted peppers.
Prep
15 min
Cook
25 min
Total
40 min
Makes
4 servings
Created together. Shared with you.
Made by Mendy + Lila
Mendy created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
25 min
Total
40 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Large skillet · Sheet pan
Time saver
Cook quinoa in low-sodium vegetable or chicken broth ahead of time to infuse extra savory flavor.
Do these three things first
- 1Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment…
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 8 steps complete
Next: Preheat your oven to 400°F (200°C) and…
- 01
Preheat your oven to 400°F (200°C) and…
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Tap card to mark done - 02
Spread 2 sliced red bell peppers and…
Spread 2 sliced red bell peppers and 2 diced zucchini across the baking sheet, drizzle with 1 tbsp (15 ml) extra-virgin olive oil, and toss to coat evenly.
Tap card to mark done - 03
Roast the vegetables in the oven for…
Roast the vegetables in the oven for 20 minutes until edges are tender and slightly caramelized.
Look for: edges are tender and slightly caramelized
Tap card to mark done - 04
Heat 1 tbsp (15 ml) extra-virgin olive…
Heat 1 tbsp (15 ml) extra-virgin olive oil in a large skillet over medium-high heat (350°F / 175°C).
Tap card to mark done - 05
Add 1
Add 1.3 lbs (600g) lean ground turkey to the skillet, breaking it apart with a wooden spoon for 7 to 9 minutes until fully browned and no pink remains.
Look for: fully browned and no pink remains
Tap card to mark done - 06
Stir in 2 tbsp chili powder
Stir in 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp garlic powder, 1 tsp onion powder, 1 cup (160g) rinsed black beans, 2 cups (370g) cooked quinoa, and the roasted vegetables.
Tap card to mark done - 07
Heat the mixture together over medium-low heat…
Heat the mixture together over medium-low heat for 3 to 4 minutes, stirring gently until uniform and heated through.
Look for: uniform and heated through
Tap card to mark done - 08
Portion into 4 equal meal-prep containers and…
Portion into 4 equal meal-prep containers and let cool completely before covering and refrigerating for up to 4 days. Reheat thoroughly in the microwave before serving.
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