YOUR SOLIN GENERATED RECIPE
Seared Turkey Patties with Quinoa Pilaf and Sautéed Spinach
Enjoy a savory, lean turkey patty served alongside a fluffy quinoa pilaf accented with a hint of red bell pepper and fresh sautéed spinach. This dinner balances protein with complex carbohydrates and vibrant vegetables for a light yet satisfying meal.
INGREDIENTS
4 oz lean ground turkey
1/4 cup dry quinoa
2 cups fresh spinach
1/4 cup diced red bell pepper
1.5 tsp extra virgin olive oil
PREPARATION
Rinse the quinoa under cool water and then cook it according to package instructions, usually simmering in water until fluffy.
Shape the lean ground turkey into 2 equal patties and season lightly with salt and pepper if desired.
Heat a nonstick skillet over medium-high heat and add a small amount of olive oil. Sear the turkey patties for about 4-5 minutes per side until cooked through and nicely browned.
In another pan, add the remaining olive oil and lightly sauté the diced red bell pepper until tender. Toss in the fresh spinach and sauté until just wilted, about 1-2 minutes.
To assemble the quinoa pilaf, gently stir the sautéed bell pepper (and a bit of the spinach if desired) into the cooked quinoa.
Plate one turkey patty alongside a serving of quinoa pilaf and a side of sautéed spinach, and serve warm.