A gluten-free one pan dish with many ways to modify the recipe!
Ingredients:
1 1/2 tbsps Extra Virgin Olive Oil
2 Garlic (cloves, minced)
1 lb Extra Lean Ground Turkey
1 tsp Oregano (dried)
1/4 tsp Sea Salt
1/4 cup Black Olives (chopped)
2 cups Baby Spinach (chopped)
3/4 cup Quinoa (dry, uncooked)
1 1/2 cups Vegetable Broth
1 Lemon (zested and juiced)
Directions:
1. Heat oil in a large skillet with a tight-fitting lid over medium-high heat.
2. Add the garlic to the skillet and cook for a minute until fragrant. Add the turkey, oregano
and salt to the skillet and continue to cook for about 5 to 7 minutes or until the turkey is
cooked through, breaking it up as it cooks.
3. Add the black olives and spinach to the skillet with the turkey and mix well until spinach
is wilted.
4. Add the quinoa to the skillet, stir to incorporate then add the broth. Bring to a gentle boil,
then cover the skillet with the lid and reduce heat to medium-low. Let the skillet simmer
for 10 to 12 minutes or until all the liquid has absorbed and the quinoa is tender.
5. Stir in the lemon zest and lemon juice. Season with additional salt if needed. Serve
immediately and enjoy!
Modifications and Tips:
More Flavor
Top with crumbled feta cheese, chopped parsley and/or extra lemon wedges.
Leftovers
Keep in an air-tight container in the fridge for up to 3 days.
No Quinoa
Use long-grain white rice instead.
No Spinach
Use chopped kale or swiss chard instead.
No Ground Turkey
Use ground chicken or ground beef instead.
No Vegetable Broth
Use any type of broth, or water instead.
Vegan & Vegetarian
Use cooked lentils instead of ground turkey.
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