Ground Turkey And Quinoa Protein Bowl Recipes

TURKEY-SNOW PEA GRAIN BOWL

Steps:

• Cook the quinoa as the label directs; fluff with a fork. Meanwhile, toast the pine nuts in a large nonstick skillet over medium-high heat, stirring occasionally, until golden, about 4 minutes. Transfer to a small bowl.
• Heat 1 tablespoon olive oil in the same skillet over medium-high heat. Add the red onion and cook, stirring occasionally, until softened and browned in spots, about 7 minutes. Add 1 tablespoon olive oil, the turkey, garlic, pumpkin pie spice, 1/2 teaspoon salt and a few grinds of pepper. Cook, breaking up the meat with a wooden spoon, until beginning to brown and no longer pink, 3 to 4 minutes. Add 1 more tablespoon olive oil and the snow peas to the skillet and cook, stirring, until bright green and crisp-tender, 1 to 2 minutes. Stir in the pine nuts and season with salt and pepper.
• Stir the remaining 1 tablespoon olive oil into the quinoa and season with salt and pepper. Divide the quinoa and turkey mixture among bowls. Top with the mint, parsley and pomegranate seeds.

ASIAN GROUND TURKEY AND QUINOA BOWL

Steps:

• Cook quinoa according to package directions.
• Finely chop white onion, red bell pepper and garlic.
• Add a tbsp of olive oil to a medium-hot skillet, and then add onion. Cook for 2-3 minutes, stirring often to prevent the onion from burning.
• Add the ground turkey, breaking it up as it cooks.
• While the turkey cooks, combine sauce ingredients in a medium sized mixing bowl and whisk together.
• After about 5 minutes, add the red bell peppers and garlic. Stir to combine the ingredients. Cook another minute.
• Pour sauce into skillet and stir to coat. Reduce heat and let simmer for 5 minutes.
• Chop the green onion. Turn heat off, add 3/4 of the green onion to the skillet and stir.
• Place Quinoa in a bowl, top with ingredients from skillet and garnish with leftover green onion, cilantro and sesame seeds. Enjoy!