Ingredients:

  • 1 lb (450g) lean ground turkey (93% lean)
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (3g) salt
  • 1/2 tsp (3g) black pepper
  • 1 cup (170g) dry quinoa, rinsed
  • 2 cups (480ml) low-sodium chicken broth
  • 2 cups (150g) broccoli florets, chopped small
  • 1 red bell pepper (150g), diced
  • 2 cups (60g) fresh baby spinach
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lime juice
  • 1 tsp (5ml) honey
  • 1 clove (5g) garlic, minced

Instructions:

  1. Heat olive oil in a 12-inch skillet over medium-high heat. Add ground turkey and sear for 3-4 minutes without stirring to develop a mahogany crust. Stir in garlic powder, paprika, salt, and pepper, cooking until fully browned.
  2. Combine rinsed quinoa and chicken broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
  3. Divide the cooked quinoa equally among four airtight containers.
  4. Layer the seared turkey on one side of the quinoa and the raw broccoli and diced red bell pepper on the other side. Fold in the fresh baby spinach.
  5. Whisk together the dressing ingredients (extra virgin olive oil, lime juice, honey, and minced garlic) and drizzle over the bowls or store separately.