TUE LUNCH · FROM THE VIDEO
Taco Turkey Quinoa Bowl with Cottage Cheese and Salsa
- 30 min
- 8 min with Sunday prep
- 1–4 servings
- 430 kcal
- 41g protein
A hearty taco-spiced bowl that layers savory ground turkey and corn over fluffy quinoa, then finishes with cool cottage cheese and salsa in place of sour cream. It packs the flavor of taco night into a protein-heavy lunch that reheats in minutes at your desk.
Adds this lunch's 6 groceries to your Walmart cart; you check out on Walmart. Part of 5 work lunches from one tub of cottage cheese · send the whole week to Walmart.
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Ingredients
- 4 ozground turkey
- 1 tbsptaco seasoning
- 1/4 cupquinoa, dry
- 1/3 cupcorn kernels, canned, drained
- 1/2 cupcottage cheese
- 3 tbspsalsa
From the pantry: water, for cooking quinoa, olive oil, salt, black pepper
Cookware
skillet · medium saucepan with lid · fine-mesh strainer · cutting board · meal-prep container
Directions
- Rinse the quinoa in a fine-mesh strainer, then combine it with the water in a saucepan; bring to a boil, cover, and simmer on low for 15 minutes until the water is absorbed.
- Fluff the quinoa with a fork and set aside (skip this step if using Sunday-prepped quinoa).
- Heat the olive oil in a skillet over medium-high heat and add the ground turkey, breaking it up with a spatula as it browns, about 5-6 minutes.
- Stir the taco seasoning into the turkey along with a splash of water and cook for 1 more minute until the turkey is fully cooked and no longer pink (skip if using Sunday-prepped taco turkey).
- Stir the drained corn into the turkey skillet and warm through for 1-2 minutes; season with a pinch of salt and pepper.
- Divide the cooked quinoa into the bottom of your meal-prep container as the base of the bowl.
- Spoon the taco turkey and corn mixture over the quinoa.
- Top the bowl with a scoop of cottage cheese and a spoonful of salsa, then seal the container; keep extra salsa in a small side container if you prefer it added fresh.
Two tips
- Swap the ground turkey for canned black beans or lentils to make this bowl vegetarian while keeping the protein count high.
- Make the quinoa and taco turkey in bulk on Sunday so this lunch comes together in under 10 minutes on Tuesday morning.
Packing
Pack the cottage cheese and salsa in a small separate container or on top in layers so the bowl doesn't get soggy, then combine just before eating. Reheat the quinoa and turkey portion in the microwave for 1-2 minutes, then add the cold cottage cheese and salsa after heating.
Storage
Store assembled in the fridge for up to 4 days; the cottage cheese and salsa hold best if kept separate until serving. Freezing is not recommended since the cottage cheese and salsa change texture when thawed.
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 41 g
- Carbs
- 34 g
- Fat
- 15 g
- Fiber
- 5 g
- Sodium
- 890 mg
The rest of the week
MonTurkey, Cottage Cheese & Spinach Wrap
Cottage cheese spread like cream cheese, turkey and spinach, rolled tight.
cottage cheese · deli turkey · spinach · tortilla
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WedChickpea Chopped Salad with Lemon-Herb Cottage Cheese Dressing
Chopped salad with chickpeas; cottage cheese whisked with lemon and herbs as the dressing.
romaine · cucumber · cherry tomatoes · cottage cheese · chickpeas
~28g proteinFull recipe →
ThuCottage Cheese Everything Bagel Snack Box
Cottage cheese with everything seasoning to dip cucumber and crackers; grapes for dessert.
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~27g proteinFull recipe →
FriCreamy Pesto Pasta Salad with Cottage Cheese
The creamy cottage-cheese pesto pasta with tomatoes.
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~30g proteinFull recipe →
Recipe developed by MealPot for the “5 work lunches from one tub of cottage cheese” video. Nutrition is estimated from standard (USDA) data for the quantities above. Photo: MealPot, an AI-rendered illustration of the packed lunch.