Description
A nutritious and energizing lunch bowl featuring high protein turkey and quinoa, drizzled with a zesty lemon tahini dressing.
Ingredients
Scale
- 1 cup quinoa
- 1 lb ground turkey
- 2 cups spinach
- 1 cup cherry tomatoes, halved
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water and cook according to package instructions.
- In a skillet, cook the ground turkey over medium heat until browned and cooked through.
- Add spinach and cherry tomatoes to the skillet, cooking until the spinach wilts.
- In a small bowl, whisk together tahini, lemon juice, olive oil, salt, and pepper to create the dressing.
- Assemble the bowls by placing quinoa at the bottom, topped with the turkey mixture, and drizzled with lemon tahini dressing.
Notes
- Feel free to add other vegetables like bell peppers or cucumbers.
- This dish can be made ahead of time and stored in the refrigerator for meal prep.
- Adjust the lemon juice in the dressing to taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg