Ingredients

• 1 pound lean ground turkey
• 1 cup quinoa, uncooked
• 2 cups broccoli florets
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 small red onion, sliced
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1 lemon, juiced
• Salt and black pepper to taste
• Fresh parsley, chopped (optional)

Instructions

1. 1.Rinse quinoa well under cold water, then cook according to package instructions (about 2 cups cooked). Fluff with a fork and set aside.
2. 2.Preheat oven to 400°F. Spread broccoli, bell pepper, zucchini, and red onion on a baking sheet. Drizzle with 1 tablespoon olive oil, season with salt, pepper, oregano, and paprika, then roast for 18-20 minutes until tender.
3. 3.While vegetables roast, heat 1 tablespoon olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute until fragrant. Add ground turkey, season with salt and pepper, and cook until browned and fully cooked, about 7-8 minutes.
4. 4.Squeeze fresh lemon juice over the turkey and roasted vegetables. Toss gently to combine.
5. 5.Divide quinoa evenly into 4 containers. Top with turkey and roasted vegetables. Garnish with chopped parsley if desired.
6. 6.Store in airtight meal-prep containers in the refrigerator for up to 4 days.

Nutrition Information

Why this recipe