Quinoa With Ground Turkey Food

TURKEY AND QUINOA SALAD

Steps:

• Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the quinoa and cook, stirring, until lightly toasted, about 4 minutes. Add 4 cups water and 1/4 teaspoon salt and bring to a boil. Reduce the heat to medium and simmer until the water is absorbed and the quinoa is tender, about 15 minutes.
• Toss the turkey with half of the herbs, 1/4 teaspoon salt, and pepper to taste; set aside. Soak the onion slices in cold water, 10 minutes.
• Toss the tomatoes, chile, cucumbers, vinegar, 1 1/2 tablespoons olive oil, the remaining herbs, 1/4 teaspoon salt, and pepper to taste in a large bowl. Drain the onion, add to the tomato mixture and toss.
• Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Working in batches, add the turkey and cook until golden, about 3 minutes per side. Drain on paper towels, then cut into 2-inch pieces. Fluff the quinoa with a fork and divide among bowls. Top with the tomato mixture and turkey.

BAKED TURKEY QUINOA MEATBALLS

Steps:

• Preheat oven to 350° F.
• Thoroughly cover a baking sheet with parchment paper or cooking spray.
• In a large bowl add ground turkey, quinoa, red onion, garlic, parsley, basil, oregano, egg, salt and pepper. Mix well to combine. Roll into 1 to 1-1/2 inch balls and add to prepared baking sheet, spacing evenly.
• Bake for around 30 minutes until the meatballs are firm and cooked throughout.
• While the meatball are baking heat the tomato sauce in a large saucepan. Transfer the meatballs to the tomato sauce and stir to coat them. Sprinkle some parsley on top. Serve the meatballs alongside the lettuce leaves.

QUINOA, BEAN, AND GROUND TURKEY CHILI

Steps:

• Heat ghee in a Dutch oven over medium heat. Add turkey, onion, garlic, and black pepper. Cook and stir until turkey is browned, about 6 minutes. Drain and discard fat.
• Stir tomatoes, tomato paste, celery, chili powder, Worcestershire sauce, cumin, oregano, garlic powder, onion powder, and salt into the turkey mixture. Add broth, black beans, and kidney beans; stir to combine. Add quinoa; bring to a boil. Reduce heat to low and simmer until quinoa is tender, about 40 minutes.

HEALTHY QUINOA AND GROUND TURKEY STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees.
• Combine quinoa and chicken stock in a saucepan. Bring to a boil and reduce heat to simmer for 15-17 minutes until all of the liquid is absorbed.
• Meanwhile, cut the tops off of the bell peppers, remove the seeds and set aside in a baking dish sprayed with cooking spray. Chop the tops of the peppers (will add to the meat mixture later).
• Heat the olive oil over medium high heat in a large sauce pan and saute the garlic.
• Add chopped onions and peppers. Saute 2-3 minutes.
• Add the ground turkey, worcestershire sauce, salt and pepper to the pan. Cook until the meat is browned.
• Add the tomatoes and tomato paste. Stir to combine. Cook until most of the liquid is absorbed (5 minutes).
• Add the cooked quinoa to the meat mixture. Stir thoroughly.
• Fill each pepper with the mixture. Cook in preheated oven for 30 minutes.
• After 25 minutes, top each pepper with italian cheese. Cook five more minutes (cheese will melt and begin to brown).
• Serve immediately :) Enjoy!