Kevin was out of town last week for 8 DAYS!!! That is a long time in my world. Anyway, because he usually eats more than me and is willing to eat leftovers for days, I knew I had to be strategic about my meals. I didn’t want to be eating one meal all week AND I wanted my meals to be easy to make and easy to clean up. This turned out to be a great option and will continue to be a quick weeknight meal!
Quick Mediterranean Quinoa Turkey Bowl
Ingredients:
16 oz lean ground turkey
2 tsp avocado oil
1 cup uncooked quinoa
3 medium zucchinis, chopped
1 (15oz) canned diced tomatoes (look for low sodium)
1/2 yellow onion, diced
5 cups spinach
10 oz mushrooms, diced
1 TBSP oregano
1 tsp dried basil
1 tsp rosemary
1/2 tsp salt and pepper
1/3 cup white wine vinegar
1/3 cup water
Shredded parmesan cheese
How to:
Place quinoa in a pot with 2 cups water. Bring to a boil. Cover and reduce heat and cook until water is absorbed.
Meanwhile, heat 1 tsp avocado oil in a skillet. Add ground turkey. Season with salt and pepper and allow to brown. As it cooks, break it up into bite sized pieces. Once cooked through (no pink left), set aside in a bowl.
Add another 1 tsp avocado oil to the saute pan. Add mushrooms, onion and zucchini. Cook until they begin to soften. Add spinach and canned tomatoes.
As spinach is wilting, add seasonings to vegetables.
Mix vinegar with water.
Mix quinoa with ground turkey and vegetables. Add vinegar mixture. (add more vinegar if necessary)
Serve topped with parmesan cheese.
