NUTRITION

SERVINGS

INGREDIENTS

7 oz ground turkey

0.25 cup quinoa

1 cup baby spinach

0.5 cup red bell pepper

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp onion powder

1 tbsp fresh parsley

1 tbsp lemon juice

PREPARATION

• 1

  Rinse the quinoa and combine with 0.5 cup of water in a small saucepan; bring to a boil, then simmer covered for 15 minutes until fluffy.

• 2

  In a medium bowl, combine the ground turkey, garlic powder, onion powder, sea salt, black pepper, and chopped fresh parsley.

• 3

  Roll the turkey mixture into 1-inch meatballs, ensuring they are uniform for even cooking.

• 4

  Heat the olive oil in a large skillet over medium heat and brown the meatballs on all sides until cooked through.

• 5

  Add the diced red bell pepper to the skillet during the last 4 minutes of cooking, sautéing until tender-crisp.

• 6

  Toss in the baby spinach and cook just until wilted, then remove from heat.

• 7

  Assemble the bowl by layering the quinoa, meatballs, and vegetables, finishing with a bright squeeze of lemon juice.