Overview

Step aside, lightweight chili and dry burgers: This could be the best thing you’ve done with ground turkey in a long time. The stew is hearty without being heavy and offers a quadruple-protein bonanza. It is cooked in one pot, where the quinoa (protein No. 2) absorbs the tomato-y broth in about 10 minutes. Cannellini beans (No. 3) provide a creamy chew, while the spinach (No. 4) completes the set with nice color.

We tested this with sweet paprika and with the smoked kinds, both sweet and hot; gotta say that the latter won the day among our taste testers in the WaPo Food Lab.

The stew will thicken as it cools, so when you reheat it, you may want to add water, tomato juice or broth.


Ingredients


1medium yellow onion

3tablespoonsextra-virgin olive oil

2teaspoonshot or sweet Spanish smoked paprika

34teaspooncrushed red pepper flakes

Kosher salt

Freshly ground black pepper

1poundground turkey, preferably dark meat

23cupdried quinoa

One 28-ounce can whole tomatoes, plus their juices

2cupswater

One 14.5-ounce can no-salt-added cannellini beans (1 3/4 cups)

5ouncesfrozen spinach (bagged)


Steps

Step 1

Cut the onion into 1/2-inch dice. Heat the oil in a Dutch oven or large saute pan over medium heat. Once the oil shimmers, stir in the onion. Cook for about 8 minutes until softened, stirring occasionally. Add the smoked paprika and crushed red pepper flakes, then season lightly with salt and black pepper.

Step 2

Stir in the turkey, using a spatula to break up any large clumps. Cook for about 6 minutes; not all the meat may be cooked through.

Step 3


Add the tomatoes one at a time, crushing each one with your hands over the pot, letting the chunks fall in, then add the can juices.

Step 4


Rinse and drain the quinoa in a fine-mesh strainer, then add to the pot along with the water; once the liquid begins to bubble at the edges, cover and cook for 10 minutes or until the quinoa has expanded and becomes tender.

Step 5


Rinse and drain the beans, then uncover and stir them in, along with the spinach. Cook just long enough to warm them through.

Step 6


Taste, and add more salt and/or black pepper, as needed. Serve hot.

Based on a recipe from Rachel.Cooks.com.

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Nutrition

Calories: 520; Total Fat: 27 g; Saturated Fat: 5 g; Cholesterol: 90 mg; Sodium: 720 mg; Carbohydrates: 41 g; Dietary Fiber: 9 g; Sugars: 7 g; Protein: 30 g.