Spicy Turkey & Quinoa Power Bowl

• 1 cup quinoa
• 2 cups low-sodium chicken broth
• 1 lb lean ground turkey (93% lean)
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 1 cup canned black beans, rinsed and drained
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon chipotle chili powder (adjust to taste)
• Salt and freshly ground black pepper, to taste
• Juice of 1 lime
• Fresh cilantro, chopped (optional, for garnish)

Instructions

1. Rinse quinoa under cold water using a fine-mesh strainer to remove bitterness.
2. In a medium saucepan, bring chicken broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and fluff with a fork.
3. While quinoa cooks, heat olive oil in a large skillet over medium heat. Add the chopped red onion and garlic; sauté for 2-3 minutes until fragrant and translucent.
4. Add ground turkey to the skillet, breaking it apart with a spatula. Cook for 5-6 minutes until browned and cooked through.
5. Stir in diced red bell pepper and zucchini, cooking for another 4-5 minutes until vegetables are tender-crisp.
6. Add cumin, smoked paprika, chipotle chili powder, salt, and pepper to the skillet. Mix well to combine all flavors evenly.
7. Fold in the rinsed black beans and cooked quinoa, stirring until heated through, about 2 minutes.
8. Remove skillet from heat. Squeeze lime juice over the mixture and toss gently.
9. Serve the power bowl warm, garnished with fresh chopped cilantro if desired.

Chef tips

• Use chicken broth instead of water for cooking quinoa to add more depth of flavor.
• Adjust chipotle chili powder to control spiciness; for a milder version, reduce or omit it.
• Substitute ground turkey with ground chicken or plant-based crumbles for dietary preferences.
• Quinoa can be prepared ahead and refrigerated for up to 3 days to speed up meal prep.