Lunch Meal Prep
Lemon Herb Ground Turkey Quinoa Bowls
The combo of lemony ground turkey, quinoa, crisp veggies and that tangy dressing hits just right- light but super satisfying.
Lemon Herb Ground Turkey Quinoa Bowls
The combo of lemony ground turkey, quinoa, crisp veggies and that tangy dressing hits just right- light but super satisfying.
Ingredients
For the Turkey and Cooked Veggies
- 1 lb ground turkey
- 1 tbsp olive oil or avocado oil
- 2 cloves garlic, minced
- ½ tsp onion powder
- ½ tsp dried thyme
- ½ tsp dried basil
- Salt + pepper to taste
- Juice of 1 lemon + zest (optional)
- 1 cup dry quinoa
- 1 cup head broccoli, chopped
- 1 zucchini, chopped
For the Bowls
- 1 cup chopped cucumber
- 1 cup shredded carrots
- Handful of spinach or arugula per bowl
- Optional: a sprinkle of goat cheese or feta (if you do dairy)
Simple Lemon Dressing
- 4 tbsp olive oil
- Juice of 2 lemons
- 2 tsp Dijon mustard
- Salt + pepper
- 1 tsp raw honey
Instructions
- Cook quinoa according to package directions (I love to make mine with bone broth instead of water).
- In a skillet, heat oil and add broccoli and zucchini. After a couple minutes, add garlic. Move veggies to the edges of skillet and add turkey and seasonings. Once cooked add lemon zest and lemon juice. Stir in cooked quinoa.
- Mix dressing in a small jar or bowl.
- Build bowls with spinach and top with the quinoa/turkey/veggies. Add some fresh cucumber and carrots. Drizzle with dressing when ready to eat.
- Store in airtight containers.