Name: Thai ginger turkey and quinoa bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 2 1/2 tbsp quinoa, rinsed; 1/3 cup water; 3/4 tsp salt; 9 oz turkey breast, cut into 1/2-inch strips; 1 tbsp fresh ginger, peeled and minced; 2 cloves garlic, minced; 1 green onions, sliced, whites and greens separated; 3/4 red bell pepper, thinly sliced; 2 3/4 tsp gluten-free tamari (check the label says gluten-free); 1 tbsp lime juice; 1/3 cup fresh cilantro, chopped; 8 olive oil cooking sprays; 1/2 tsp red pepper flakes; 2 tbsp water

Instructions

Prep 15 min · Cook 10 min

In a small saucepan, combine the rinsed quinoa, part of the water, and half the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer until the water is absorbed, about 15 minutes. Remove from heat and let rest covered for 5 minutes.
While the quinoa rests, prepare the vegetables and aromatics. Coat a 12-inch skillet with about 8 sprays of oil and place over medium-high heat. Add the turkey strips in a single layer and cook without moving for 3 minutes to brown.
Toss the turkey. Add the minced ginger, garlic, and the whites of the green onions to the skillet. Stir and cook until the aromatics are fragrant, about 1 minute.
Add the bell pepper strips to the skillet. Cook, stirring occasionally, for 3 minutes until the peppers are crisp-tender and the turkey is cooked through. Done when no pink remains when cut, 165°F.
Add the tamari, lime juice, red pepper flakes, the remaining water, and the rest of the salt to the skillet. Let the liquid bubble and thicken into a light glaze, about 30 seconds. Fluff the quinoa with a fork and place in a bowl. Top with the turkey mixture and garnish with cilantro and green onion tops.

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Ingredients

Instructions

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