Ground Turkey Series (Part 2): Ground Turkey and Vege Teriyaki over Quinoa

On my last blog post, we talked about precooking five pounds of ground turkey and freezing one pound per bag for future meals. I love the convenience of taking a bag of precooked meat out of the freezer. Cooking the evening meal is easier and quicker.

If you have the stackable stainless steel steamers, those are really handy for cooking this meal. If not, you can stack and cook in heavy duty bowls that are covered. I like to use Reynolds Pan Lining Paper (foil on one side and parchment paper on the other side). I put the parchment paper on the side nearest the food. If you don’t have this, foil works.

Ground Turkey and Vege Teriyaki over Quinoa

1 pound ground turkey – precooked, frozen, and thawed
1/2 small onion, chopped
1 cup sugar snap peas, cut off ends
1 bell pepper, chopped
2 tablespoons minced garlic

Note: Teriyaki sauces will be cooked on stovetop when other ingredients are cooking in the Instant Pot.

Teriyaki sauce (mix first):
1/2 cup soy sauce (Bragg’s Liquid Aminos)
2 tablespoons warm water
2 tablespoons red wine vinegar
5 tablespoons organic coconut sugar
2 tablespoons honey
1 teaspoon ground ginger

Teriyaki sauce (mix second):
1 tablespoon cornstarch
1/4 cup water

Desired amount of quinoa (more instructions below).


Chop onion, sugar snap peas, and bell pepper. Set aside.

Place wire rack that came with Instant Pot in the bottom. Add 2 cups water to the bottom of Instant Pot.

In a heavy duty bowl or stackable stainless steel steamer, add ground turkey, onions, sugar snap peas, bell pepper, and minced garlic. If using a heavy duty bowl, cover with Reynolds Pan Lining Paper or foil. If using stackable stainless steel steamer, put the lid on. Place in Instant Pot.

In another heavy duty bowl or stackable stainless steel steamer, add desired amount of quinoa and double the amount of water (one part quinoa and two parts water). Cover and place in Instant Pot.

High pressure for 2 minutes on with the lid in the sealed position. Natural pressure release for 10 minutes.

In sauce pan on stove top, mix ingredients in “first mix” of teriyaki sauce. Stir frequently.

In a bowl, mix ingredients in “second mix” of teriyaki sauce to dissolve. Then add to the first mixture and stir constantly until desired thickness.

Remove turkey and vegetables from instant pot and drain any liquid off. Place in large bowl.

Pour teriyaki sauce over turkey and vegetables and stir well.

Serve over quinoa.

Enjoy this delicious and healthy meal!

Ground Turkey and Vege Teriyaki over Quinoa ©Camelia Elliott (all rights reserved)