Ingredients

• 500g ground turkey
• 200g quinoa
• 400ml water
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 200g cherry tomatoes, halved
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 45ml olive oil, divided
• 5g dried oregano
• 5g dried thyme
• 60ml tahini
• 60ml fresh lemon juice
• 60ml water (for dressing)
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. 1.Preheat your oven to 200°C (400°F). On a baking sheet, toss the chopped bell pepper and zucchini with 15ml of olive oil, salt, and pepper. Roast for 20-25 minutes, until tender and slightly browned.
2. 2.While the vegetables roast, rinse the quinoa under cold water. In a medium pot, combine the quinoa and 400ml of water, bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the water is absorbed.
3. 3.Heat the remaining 30ml of olive oil in a large pan over medium-high heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute.
4. 4.Add the ground turkey to the pan. Season with dried oregano, thyme, salt, and pepper. Cook, breaking up the meat with a spoon, for 8-10 minutes until fully browned and cooked through.
5. 5.In a small bowl, whisk together the tahini, lemon juice, 1 clove of minced garlic, and 60ml of water to create the dressing. Add more water if needed to reach a drizzle-able consistency. Season with a pinch of salt.
6. 6.To assemble for meal prep, divide the cooked quinoa, ground turkey, and roasted vegetables among four airtight containers. Top with fresh cherry tomatoes. Store the dressing separately and drizzle over before serving. Garnish with fresh parsley.

Nutrition Information

Why this recipe