I got this recipe from Parents magazine. It’s a bit like the taco bowl, but I found the meat more flavorful, thanks to the addition of salsa and chicken broth.! I’ve made it a few times, playing around with the ingredients, and I’m really enjoying this. If you want to avoid the quinoa, you might like RightRice.
1 cup quinoa
2 tsp. olive oil
½ red onion, chopped (about ½ cup)
1 small yellow bell pepper, chopped (about ¾ cup)
1 lb. ground turkey (93% lean)
1 tsp. ground cumin
¾ tsp. kosher salt
½ tsp. chili powder (I used 1 pinch Korean pepper)
½ tsp. black pepper
½ cup jarred chunky mild salsa
1/3 cup low-sodium chicken broth
sliced avocado, halved cherry tomatoes, shredded cabbage, lactose-free cheese, lactose-free sour cream, and any other topping of your choice
Rinse quinoa well under cold running water. Cook according to package directions.
Meanwhile, heat oil in a large skillet over medium-high. Add onion and bell pepper, and cook, stirring occasionally, until onion is almost translucent, about 5 minutes. Add turkey, cumin, salt, chili powder, and black pepper; cook, stirring occasionally, until browned and vegetables are tender, about 5 minutes.
Stir in salsa and broth; cook, stirring occasionally, until liquids reduce and turkey mixture is well coated in salsa mixture, 3 to 4 minutes.
Serve over quinoa divided evenly among four bowls. Top with avocado, tomatoes, cabbage, cheese, and sour cream, if using.