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Easy Oven Baked Turkey Rolls

These rolls never let me down welcoming guests. I made them 4-5 inches in length as “finger food”. They serve well as main dish or an appetizer! I make these rolls whole year round.

Quinoa Spinach Turkey Rolls


1 Tbsp. fresh garlic, minced

2 Cup ready quinoa, boiled

1 Pack of Raw Spinach

1 Pound Thinly Sliced Turkey Breast Meat, raw

Salt (according to taste)

Pepper (according to taste)

Mustard (optional)

Turmeric Spice (optional)

Cayenne Pepper (optional)

And/or Italian Seasoning (optional)

1 Tbsp. fresh garlic, minced


1. Boil quinoa according to packaging directions to get 2 Cups of boiled quinoa. I prefer to make my quinoa in homemade bone broth. You can purchase organic bone broth of your choice or to simply just boil it in salty water.

2. Preheat oven to 400 F

3. Flatten the cutlets, season with minced garlic, salt, pepper and other add-ons of your choice as listed above in ingredients; season both sides or top side of the roll

4. Place 1 Tbsp. of Quinoa, about 5-7 leaves of raw spinach on each turkey slice; roll turkey slices stretching a bit to roll it tight; use toothpicks to secure it and prevent from unrolling!

5. Spray baking sheet with a bit of avocado oil or regular butter, place rolls onto baking sheet

6. Bake for 20-30 minutes until turkey cooks through.

TIP 1: Do not overcook to prevent turkey being dry! We are using 400 F oven heat and thin slices, it takes no longer than above time noted. You might want to cover with foil to make it more soft or spray with some oil in the middle of cooking cycle.

TIP 2: These rolls look better when multicolor quinoa or red quinoa used for color contrast to stand out on the table.

Quinoa Spinach Turkey Rolls (sliced view)

Serve with coleslaw salad on a side as an appetizer or main dish with some roasted vegetables. Check our sides and salad category for some ideas.

Happy Thanksgiving!

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