YOUR SOLIN GENERATED RECIPE
Lean Turkey & Quinoa Power Bowl
Sautéed lean ground turkey and fluffy quinoa tossed with vibrant bell peppers and wilted spinach for a nourishing bowl with a bright lemon-herb finish.
INGREDIENTS
8 oz Ground turkey (93% lean)
0.25 cup Cooked quinoa
0.25 tbsp Extra virgin olive oil
0.5 cup Red bell pepper
0.5 cup Zucchini
1 cup Baby spinach
1 tbsp Lemon juice
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
0.5 tsp Dried oregano
PREPARATION
Heat the extra virgin olive oil in a large skillet over medium-high heat.
Add the ground turkey to the skillet, breaking it into small crumbles with a spatula until browned and cooked through.
Add the diced red bell pepper and zucchini to the skillet, sautéing for 4-5 minutes until the vegetables are tender yet crisp.
Stir in the sea salt, black pepper, garlic powder, and dried oregano to evenly coat the turkey and vegetables.
Fold in the cooked quinoa and baby spinach, tossing for 1-2 minutes until the spinach is just wilted.
Remove from the heat and stir in the fresh lemon juice before serving warm.