Zutaten

• 500g ground turkey
• 200g quinoa
• 400ml water or vegetable broth
• 1 large zucchini, chopped
• 1 red bell pepper, chopped
• 250g cherry tomatoes
• 1 red onion, chopped
• 3 cloves garlic, minced
• 3 tablespoons olive oil, divided
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 60g tahini
• 60ml lemon juice
• 60ml water (for dressing)
• Salt and black pepper to taste

Anleitung

1. 1.Preheat your oven to 200°C (400°F). On a large baking sheet, toss the chopped zucchini, bell pepper, and cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper. Roast for 20-25 minutes, until tender and lightly browned.
2. 2.While the vegetables roast, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and 400ml of water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until all the liquid is absorbed. Fluff with a fork.
3. 3.Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chopped red onion and cook until softened, about 3-4 minutes. Add the minced garlic, ground turkey, oregano, paprika, salt, and pepper. Cook, breaking up the meat, until it's fully browned and cooked through, about 8-10 minutes.
4. 4.In a small bowl, prepare the dressing by whisking together the tahini, lemon juice, 1 minced garlic clove (optional), and 60ml of water until smooth. Add more water, 1 tablespoon at a time, to reach your desired consistency.
5. 5.To assemble for meal prep, divide the cooked quinoa, roasted vegetables, and seasoned turkey evenly among 4 airtight containers. Store the tahini dressing in separate small containers to keep everything fresh. Drizzle dressing over the bowl just before serving.

Nährwertinformationen

Warum dieses Rezept