Ingredients

• 500g lean ground turkey
• 200g quinoa, dry
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 large zucchini, diced
• 200g cherry tomatoes, halved
• 1 red onion, finely chopped
• 3 cloves garlic, minced
• 100g fresh spinach
• 30ml olive oil
• Juice of 1 lemon
• 1 tsp dried oregano
• 1 tsp smoked paprika
• Salt and freshly ground black pepper to taste

Instructions

1. 1.Cook the quinoa according to package directions. Typically, rinse 200g of quinoa, then combine it with 400ml of water in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork.
2. 2.While the quinoa cooks, heat the olive oil in a large skillet or pan over medium-high heat. Add the chopped red onion and cook for 3-4 minutes until softened.
3. 3.Add the minced garlic and cook for another minute until fragrant. Add the ground turkey to the skillet, breaking it up with a spoon. Season with salt, pepper, dried oregano, and smoked paprika.
4. 4.Cook the turkey for 6-8 minutes, or until browned and cooked through. Drain any excess fat if necessary.
5. 5.Add the diced bell peppers and zucchini to the skillet with the turkey. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
6. 6.Stir in the halved cherry tomatoes and fresh spinach. Cook for 2-3 more minutes, just until the spinach has wilted. Remove from heat and stir in the fresh lemon juice.
7. 7.To assemble the meal-prep bowls, divide the cooked quinoa evenly among 4 containers. Top each with an equal portion of the turkey and vegetable mixture. Let cool completely before sealing and refrigerating for up to 4 days.

Nutrition Information

Why this recipe