Ingredienti

• 500g lean ground turkey
• 200g quinoa, uncooked
• 400ml water or vegetable broth
• 1 large red onion, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 large zucchini, chopped
• 250g cherry tomatoes
• 3 cloves garlic, minced
• 45ml olive oil
• 2 tsp dried oregano
• Juice of 1 lemon
• Salt and black pepper to taste

Istruzioni

1. 1.Preheat your oven to 200°C (400°F). On a large baking sheet, toss the chopped red onion, bell peppers, and zucchini with 30ml of olive oil, 1 tsp of dried oregano, salt, and pepper. Roast for 20-25 minutes, or until tender and slightly caramelized.
2. 2.While the vegetables are roasting, cook the quinoa. Rinse the quinoa under cold water. In a medium saucepan, combine the rinsed quinoa and 400ml of water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed.
3. 3.In a large skillet over medium-high heat, add the remaining 15ml of olive oil. Add the ground turkey and minced garlic, breaking up the meat with a spoon. Cook for 8-10 minutes until fully browned. Drain any excess fat.
4. 4.Season the cooked turkey with the remaining 1 tsp of oregano, salt, and pepper. Stir well to combine.
5. 5.Once the quinoa is cooked, fluff it with a fork. Once the vegetables are roasted, remove them from the oven and mix in the whole cherry tomatoes and the lemon juice.
6. 6.To assemble for meal prep, divide the cooked quinoa evenly among four airtight containers. Top each with a portion of the seasoned turkey and roasted vegetables. Let cool completely before sealing and refrigerating for up to 4 days.

Informazioni nutrizionali

Perché questa ricetta