Cilantro Lime Turkey with Black Bean Quinoa
Zesty Cilantro-Lime Turkey Bowl with Protein-Packed Black Bean Quinoa
Ingredients:
1 lb ground turkey
1 cup quinoa, rinsed
2 cups low-sodium chicken broth
1 can (15 oz) black beans, drained and rinsed
3 cloves garlic, minced
1 small red onion, diced
1 red bell pepper, diced
1 jalapeño, seeded and minced (optional)
1 tablespoon olive oil
2 limes (juice and zest)
1/2 cup fresh cilantro, chopped, plus more for garnish
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
Salt and pepper to taste
1 avocado, sliced for garnish
Cherry tomatoes, halved for garnish
Greek yogurt or sour cream for serving (optional)
Directions:
In a medium saucepan, combine quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let stand covered for 5 minutes.
While quinoa is cooking, heat olive oil in a large skillet over medium-high heat. Add onion and sauté until translucent, about 3 minutes.
Add ground turkey to the skillet, breaking it apart with a wooden spoon. Cook until no longer pink, about 5-7 minutes.
Add minced garlic, bell pepper, and jalapeño (if using). Cook for an additional 2-3 minutes until vegetables begin to soften.
Stir in cumin, chili powder, paprika, and cayenne (if using). Season with salt and pepper to taste.
Add the juice and zest of 1 lime to the turkey mixture and cook for 1 minute.
Fluff the cooked quinoa with a fork and fold in the black beans, half of the chopped cilantro, and the juice of the remaining lime.
Combine the turkey mixture with the quinoa and black bean mixture, or serve the turkey over the quinoa if preferred.
Garnish with remaining fresh cilantro, avocado slices, and cherry tomatoes. Serve with a dollop of Greek yogurt or sour cream if desired.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 385 kcal | Servings: 4 servings