4 Servings 30 Minutes
1 tbsp Extra Virgin Olive Oil
2 Garlic (cloves, minced)
1 lb Extra Lean Ground Turkey
1 tsp Oregano (dried)
1/4 tsp Sea Salt
1/4 cup Black Olives (chopped)
2 cup Baby Spinach (chopped)
3/4 cup Quinoa (dry, uncooked)
1 1/2 cup Organic Vegetable Broth
1 Lemon (zested and juiced)
Heat oil in a large skillet with a tight-ﬁtting lid over medium-high heat.
Add the garlic to the skillet and cook for a minute until fragrant. Add the turkey, oregano and salt to the skillet and continue to cook for about 5 to 7 minutes or until the turkey is cooked through, breaking it up as it cooks.
Add the black olives and spinach to the skillet with the turkey and mix well until spinach is wilted.
Add the quinoa to the skillet, stir to incorporate then add the broth. Bring to a gentle boil, then cover the skillet with the lid and reduce heat to medium- low. Let the skillet simmer for 10 to 12 minutes or until all the liquid has absorbed and the quinoa is tender.
Stir in the lemon zest and lemon juice. Season with additional salt if needed. Serve immediately and enjoy!
Nutrition per serving
No Ground Turkey - Use leftovers from thanksgiving or ground chicken or ground beef instead.
More Flavor - Top with crumbled feta cheese, chopped parsley and/or extra lemon wedges. Leftovers -Keep in an air-tight container in the fridge for up to 3days.
No Quinoa - Use long-grain white rice instead.
No Spinach - Use chopped kale or swiss chard instead.
No Vegetable Broth - Use any type of broth, or water instead.
Vegan - Use cooked lentils instead of ground turkey.