NUTRITION

SERVINGS

INGREDIENTS

8 oz ground turkey (93% lean)

0.5 cup cooked quinoa

0.5 cup red bell pepper

0.25 cup red onion

0.5 cup zucchini

0.25 tsp extra virgin olive oil

1 tsp chili powder

0.5 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

0.5 medium lime

PREPARATION

• 1

  Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat until shimmering.

• 2

  Add the ground turkey to the pan, using a wooden spoon or spatula to break it into small crumbles, and cook until no longer pink.

• 3

  Toss in the diced red bell peppers, red onion, and chopped zucchini, sautéing for 5-6 minutes until the vegetables are tender and slightly caramelized.

• 4

  Sprinkle the chili powder, ground cumin, garlic powder, onion powder, sea salt, and black pepper over the mixture, stirring well to coat everything evenly.

• 5

  Add the cooked quinoa to the skillet, folding it into the turkey and vegetable mixture for 2 minutes until it is heated through and has absorbed the spices.

• 6

  Remove from heat and squeeze the juice of half a lime over the bowl to brighten the flavors, then garnish with fresh cilantro before serving.