Lemon Herb Turkey with Quinoa Pasta
Zesty Mediterranean Turkey & Herb-Infused Quinoa Pasta Bowl
Ingredients:
1 lb ground turkey
8 oz quinoa pasta
3 tablespoons olive oil, divided
4 cloves garlic, minced
1 medium yellow onion, finely diced
1 red bell pepper, diced
1 zucchini, diced
1 cup cherry tomatoes, halved
Zest and juice of 2 lemons
1/4 cup fresh parsley, chopped
2 tablespoons fresh basil, chopped
1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional)
1/2 cup low-sodium chicken broth
1/4 cup grated Parmesan cheese (optional)
Salt and freshly ground black pepper to taste
Directions:
Cook quinoa pasta according to package instructions until al dente. Drain, toss with 1 tablespoon olive oil to prevent sticking, and set aside.
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add ground turkey and cook, breaking it apart with a wooden spoon until no longer pink, about 5-7 minutes. Season with salt and pepper. Transfer to a plate and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add onions and cook until translucent, about 3 minutes.
Add garlic and cook for 30 seconds until fragrant.
Add bell pepper and zucchini, cooking until vegetables begin to soften, about 4-5 minutes.
Return the cooked turkey to the skillet. Add cherry tomatoes, lemon zest, lemon juice, and chicken broth. Bring to a simmer.
Add parsley, basil, oregano, thyme, and red pepper flakes (if using). Stir to combine and let simmer for 2-3 minutes.
Add the cooked quinoa pasta to the skillet and toss gently to combine with the turkey and vegetable mixture. Cook for another 1-2 minutes until everything is heated through.
Remove from heat and garnish with additional fresh herbs and Parmesan cheese if desired.
Serve hot and enjoy!
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 385 kcal | Servings: 4 servings