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Bowls of 1-Pot Low FODMAP Turkey Quinoa Skillet
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5 from 1 vote

1-Pot Turkey Quinoa Skillet (Low FODMAP, GF, DF) + Sunbasket Review

A quick, easy, & flavorful low FODMAP meal that's also gluten-free and dairy-free!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Dish
Cuisine: Tex-Mex
Keyword: sunbasket review
Servings: 3
Author: Riley Wimminger



  • 2 Tbsp olive oil (divided)
  • 1/2 lb ground turkey
  • 1 small (about 175 g or 1/3 lb) zucchini (cut into 1/2 inch half-moons)
  • 1/2 cup uncooked quinoa
  • 10-oz can (284 g) petite diced tomatoes w/ green chilies (~1 cup)
  • 4-oz can (113 g) diced mild green chilies (~1/2 cup)
  • 1 cup water
  • 1 Tbsp ancho chili powder (NOT chili powder blend which typically contains onion/garlic)
  • 2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/4 tsp sea salt
  • 1/4 tsp ground black pepper
  • 2 cups loosely packed chopped collard greens (stems removed // about 5 small leaves)
  • 3 stalks green onion (green part only for low FODMAP)


  • Freshly chopped cilantro
  • 3 Tbsp raw pumpkin seeds
  • 1 lime (quartered)


Toast pumpkin seeds:

  • Add pumpkin seeds to a dry skillet over medium heat and allow to cook, stirring frequently, until they begin to make a popping noise. Remove from heat and transfer to another dish to stop the cooking process. Set aside for serving.

Make skillet:

  • In a large skillet with lid, add 1 Tbsp olive oil and bring to medium heat. Once oil is hot, but not smoking, add the turkey and break it up with a metal spatula or wooden spoon. Allow to cook until lightly browned and no longer pink. Remove turkey from skillet with a slotted spoon and set aside.
  • Add additional 1 Tbsp olive oil to the skillet along with the zucchini. Saute a minute or two, stirring once, until zucchini is slightly browned.
  • Add quinoa, diced tomatoes, green chilies, and water to the pot and bring to a gentle boil. Cover and allow to cook for 5 minutes.
  • Without stirring, return turkey to pot and add chili powder, smoked paprika, cumin, oregano, salt, pepper, and collard greens. Allow to cook an additional 5-10 minutes or until quinoa begins to look cooked (it will pop open a little, revealing the germ of the kernel). Once this happens, stir in the green onions and mix until everything is well incorporated. Increase heat and allow remaining water to evaporate and flavors to infuse.
  • To serve, divide between 3 serving bowls and garnish each bowl with a pinch of fresh cilantro, 1 Tbsp toasted pumpkin seeds, and a lime wedge.


* Low FODMAP serving size for zucchini is 65 grams (1/3 cup) so make sure to choose a zucchini that weighs less than 195 grams (0.43 lbs) if making the recommended 3 servings.
* If you don't like to have many spices on hand, you could replace the seasonings in this recipe with ~1-2 Tbsp Casa de Sante Mexican Seasoning, but my guess is it would be spicier.
* If you do not tolerate any grains, feel free to omit quinoa and only use 1/4 cup water.
* For more spice, consider adding 1 pinch or two of cayenne pepper.