Protein-Packed Quinoa and Turkey Power Bowl

• 1 cup quinoa, rinsed
• 2 cups low-sodium chicken or vegetable broth
• 1 lb lean ground turkey (93% lean)
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 2 cups fresh baby spinach
• 1/4 cup chopped fresh parsley
• 2 tablespoons tahini
• 1 tablespoon fresh lemon juice
• 1 garlic clove, minced
• 1/2 teaspoon ground cumin
• Salt and freshly ground black pepper, to taste
• Optional: 1/4 cup toasted pumpkin seeds for garnish

Instructions

1. Rinse quinoa under cold water using a fine mesh strainer until water runs clear to remove bitterness.
2. In a medium saucepan, combine rinsed quinoa and chicken or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
3. While quinoa cooks, heat olive oil in a large skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant.
4. Add ground turkey to the skillet, breaking it up with a spoon. Season with cumin, salt, and pepper. Cook for 6-8 minutes or until turkey is cooked through and lightly browned.
5. Stir in diced red bell pepper and cook for an additional 3 minutes, allowing peppers to soften but remain slightly crisp.
6. Remove skillet from heat and mix in fresh baby spinach and chopped parsley. Stir until spinach is just wilted by the residual heat.
7. In a small bowl, whisk together tahini and lemon juice. If too thick, thin with 1-2 teaspoons of warm water until smooth.
8. To assemble bowls, divide quinoa evenly among four bowls. Top with the turkey and vegetable mixture, then drizzle each with the lemon-tahini sauce. Garnish with toasted pumpkin seeds if using.

Chef tips

• To make this dish vegetarian, substitute ground turkey with 1 can of drained and mashed chickpeas; adjust cooking time accordingly.
• Use low-sodium broth to control salt content, or substitute with water and a pinch of salt if preferred.
• If you don’t have tahini, substitute with natural peanut butter or a drizzle of plain yogurt for a creamy dressing.
• For extra crunch and nutrition, add chopped cucumbers or shredded carrots to the bowl before serving.