YOUR SOLIN GENERATED RECIPE
Ground Turkey and Quinoa Bowl with Roasted Broccoli and Onions
Lean ground turkey sautéed with garlic and herbs, served over fluffy quinoa with charred broccoli and red onions for a smoky finish.
INGREDIENTS
8 ounces Ground Turkey (93% Lean)
0.5 cup Cooked Quinoa
1.5 cups Broccoli Florets
0.5 cup Red Onion, sliced
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets and sliced red onions with the olive oil and a pinch of sea salt on the prepared baking sheet.
Roast the vegetables for 15 to 20 minutes until the broccoli is tender and the onion edges are slightly charred.
While the vegetables roast, heat a non-stick skillet over medium-high heat and add the ground turkey.
Cook the turkey, breaking it up with a spatula, until it is browned and cooked through, seasoning with garlic powder and black pepper.
Place the warm, cooked quinoa in a bowl and top it with the sautéed turkey and roasted vegetables.
Mix gently to combine the flavors and serve immediately.