Lean Turkey & Quinoa Power Bowl

🥘 Ingredients

• 100g lean ground turkey breast
• 60g uncooked quinoa
• 80g cherry tomatoes, halved
• 70g cucumber, diced
• 30g baby spinach leaves
• 1 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tbsp chopped fresh parsley
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 tsp salt

👨‍🍳 Instructions

1. 1
   Rinse the quinoa under cold water. Cook according to package instructions, then fluff and set aside.
2. 2
   Heat a nonstick skillet over medium heat. Add ground turkey, garlic powder, salt, and black pepper. Cook, stirring frequently, until browned and cooked through (about 7 minutes).
3. 3
   In a small bowl, whisk olive oil, lemon juice, and parsley.
4. 4
   In a serving bowl, combine cooked quinoa, turkey, cherry tomatoes, cucumber, and spinach.
5. 5
   Drizzle with the parsley-lemon dressing. Gently toss to combine and serve immediately.

📊 Nutritional Information

• Vitamin C: 22mg (24% DV)
• Vitamin A: 1650 IU (33% DV)
• Iron: 3mg (17% DV)
• Calcium: 62mg (6% DV)
• Potassium: 620mg (13% DV)
• Fiber: 5g

💡 Cooking Tips

• To save time, cook quinoa in advance and store it in the fridge for up to 3 days.
• Use a meat thermometer—turkey is done when it reaches an internal temperature of 74°C (165°F).
• For extra crunch, add a sprinkle of toasted sunflower seeds (optional, if not allergic).
• Adjust the lemon in the dressing to taste for a brighter flavor.