Turkey & Quinoa Bowl

Ingredients

• 1 lb lean ground turkey (93% lean)
• 1 cup dry quinoa
• 2 cups low-sodium chicken broth
• 1 cup chopped green beans
• 1 medium carrot, diced
• 1/2 cup pumpkin puree (plain, not pie filling)
• 1 tbsp ground flaxseed
• 1 tbsp fish oil (salmon or sardine)
• 1/4 cup chopped fresh parsley

Step-by-Step Instructions

1. Rinse quinoa thoroughly under cold water to remove bitter saponins.
2. In a medium pot, bring chicken broth to a boil, add quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and set aside to cool.
3. In a large skillet over medium heat, cook ground turkey, breaking it into small crumbles, until fully cooked through with no pink remaining (approximately 8-10 minutes). Drain any excess fat.
4. Steam or microwave green beans and diced carrot until tender, about 5-7 minutes, then roughly chop or mash for easier digestion.
5. In a large mixing bowl, combine cooked quinoa, turkey, green beans, and carrots.
6. Fold in pumpkin puree, ground flaxseed, and chopped parsley until evenly distributed.
7. Drizzle fish oil over the mixture and stir gently to incorporate without breaking down the oil's beneficial compounds.
8. Allow to cool completely to room temperature before serving or storing.