Thursday, September 6, 2018

Ground Turkey Quinoa Bowls

I was craving some sort of stir fry-ish bowl the other day but one that I could easily make at home and one that was healthy.  I didn't have peas and I totally forgot about the fried egg part so what I ended up with was a really delicious ground turkey quinoa bowl using veggies that I had on hand.  It turned out so good and made a good bit which ended up being a perfect dish that I can meal prep for a couple days!
Two things that are really important to me when it comes to eating healthy are convenience and disguising bland healthy foods into delicious meals.  I've talked before about how adding quinoa to my diet came with a little bit of an adjustment period.  Finding a few tricks to make it more flavorful has been a great way to not only incorporate it into what I eat but also a great way to add more protein into my diet without eating chicken every meal.  For this recipe, I added lime zest and salt & pepper to the quinoa, making it a great supplement for lime rice.  Packed protein and a much healthier option than stir fry, this ground turkey quinoa bowl with definitely be on rotation in our house!

Ingredients:
1 lb Lean Ground Turkey
1 Cup Quinoa (Dry Uncooked)
Shredded Carrots
Chopped Brussel Sprouts
Scallions
Garlic
Lime
Soy Sauce
Hoisin
Sesame Seeds

Directions:
1. Clean quinoa by running it under cold water until the water runs clear.  Cook according to packaging.  If you are new to quinoa and are not into how bland it is, I sometimes cook mine with a half a cube of vegetable stock to add a little flavor.  I didn't with this recipe but you are more than welcome to!

2. Prepare your veggies.  I diced all of my brussel sprouts up really small so that they almost appeared to be shredded.  I took 3 carrots, peel the outer layer with a vegetable peeler and then shredded them using the widest holes on my grater.  Slice scallions, separating green from white.  Mince garlic.  Zest 1 teaspoon of lime zest and slice the remaining lime.

3. Heat a drizzle of olive oil over medium heat and sauté veggies until tender.  Season with salt and pepper and set aside when done.

4. Using the same pan, cook scallion whites and minced garlic until soft and translucent. (About 2 minutes.)  Add ground turkey to pan cooking until no longer pink.  Season with salt and pepper.

5. When quinoa is done cooking, fluff with a fork and add lime zest, salt and pepper and half of the lime juice.

6. Add veggies to turkey once the turkey is finished cooking and mix together.  Add Hoisin and soy sauce and mix.  

7. Serve ground turkey mix over quinoa, garnish with green scallions, a lime wedge and a sprinkle of sesame seeds.

One thing that is great about this recipe is that it is completely customizable.  Don't care for brussel sprouts? Leave them out!  You could always add in the peas to make it more of a stir fry dish and my husband did say while eating this that a fried egg would be a great addition.  That's actually the moment I realized that I forgot to add it in. :)
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