Smoky Adobe Turkey Quinoa Bowls

Main Ingredient:

Turkey

Ingredients:

For the Turkey:

• 500g of lean ground turkey
• 3 tablespoons of adobe seasoning
• Salt to taste

For the Quinoa:

• 1 cup of dry quinoa
• 1 tablespoon of olive oil
• 2 cups of water or chicken stock
• 1/2 teaspoon of salt

For the Salad:

• 2 cups of shredded lettuce
• 1 cup of cherry tomatoes, halved
• 1 medium-sized red onion, thinly sliced
• 1 bell pepper, julienne
• 1 cucumber, diced

For the Dressing:

• 2 tablespoons of Greek yogurt
• Juice and zest of 1 lime
• Salt to taste

Instructions:

1. Season the ground turkey with adobe seasoning and salt. Heat a frying pan on medium heat. Add the turkey to the pan and cook until browned. Set aside.
2. Rinse the quinoa under cold water. In a pot, heat the olive oil, then add the quinoa. Toast the quinoa in the hot oil until it’s lightly golden, then add water or chicken stock and salt. Bring to the boil, reduce the heat to low, cover the pot and simmer until the quinoa absorbs all the moisture and fluffs up.
3. In a large bowl, combine shredded lettuce, cherry tomatoes, red onion, bell pepper, and cucumber.
4. In a separate bowl, whisk together Greek yogurt, lime juice, zest, and salt to make the dressing.
5. Combine the cooked quinoa, salad, and dressing in the large bowl. Add the cooked turkey and mix well.

Nutritional Content:

Per serving, this meal contains 350 calories, 45g of protein, 10g of fat, and 30g of carbs.

Plating:

Use a large bowl to display the color and freshness of the ingredients. Start with a layer of the quinoa at the bottom then add the mixed salad ingredients. Top it with the smoky adobe turkey. Drizzle the yogurt-lime dressing on top. Garnish with a lime wedge on the side and sprinkle a little adobe seasoning on the turkey for extra color and flavor. This meal should look vibrant, with contrasting colors of the salad ingredients, the turkey, and the light green hue of the dressing.