Carrot, Tomato, and Spinach Quinoa Pilaf with Ground Turkey recipe
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Ingredients
- 2 teaspoons olive oil 1 cup quinoa ½ onion, chopped 2 cups water 2 tablespoons chicken-flavored vegetable bouillon 1 teaspoon ground black pepper 1 teaspoon ground thyme 1 carrot, chopped 1 tomato, chopped 1 cup baby spinach 2 tablespoons olive oil 1 pound ground turkey, or more to taste 1 (14.5 ounce) can black beans, rinsed and drained
Nutrition Info
- 421.6 caloriescarbohydrate: 40.8 gcholesterol: 66.9 mgfat: 16.6 gfiber: 9.6 gprotein: 28.6 gsaturatedFat: 3.1 gservingSize: -sodium: 396 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Carrot, Tomato, and Spinach Quinoa Pilaf with Ground Turkey
Directions
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Heat 2 teaspoons olive oil in a saucepan over medium heat, cook and stir onion in hot oil until translucent, about 5 minutes. Reduce heat to medium-low, stir quinoa with the onion, and cook, stirring constantly, until the quinoa is lightly toasted, about 2 minutes.
Pour water into the saucepan, add bouillon granules, black pepper, and thyme. Bring the liquid to a boil, place a cover on the saucepan, reduce heat to low, and cook at a simmer until the quinoa softens, about 5 minutes.
Stir carrot into the quinoa mixture, replace cover, and continue to cook at a simmer until water is completely absorbed, about 10 minutes more.
Remove saucepan from heat. Stir tomato and baby spinach into the quinoa mixture until the spinach wilts, about 2 minutes.
Heat 2 tablespoons olive oil in large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes, drain and discard grease. Reduce heat to medium-low. Stir black beans with the turkey, cook and stir until the beans are hot, 2 to 3 minutes, add the quinoa mixture, stir, and cook until heated through, about 5 minutes more.