Meal
lunch

Moroccan Spiced Turkey & Quinoa Pilaf with Charred Peppers and Lemon-Tahini Drizzle

Nutrition

400

kcal

Calories

19

g

Protein

52

g

Carbs

12

g

Fat

AI Insight

Insight not available for this recipe.

Ingredients(12)

GROUND TURKEY, TURKEY63.9 g (4.6oz)
COOKED QUINOA136.0 g (5.3oz)
3 PEPPER & ONION BLEND ONIONS, GREEN BELL PEPPERS, RED BELL PEPPERS, YELLOW BELL PEPPERS68.0 g (2.6oz)
Olive oil composed of refined olive oils & virgin olive oils (Essential Waitrose & Partners)2.4 g (0.18oz)
Tahini (sesame paste)5.0 g (0.35oz)
Lemon juice4.5 g (0.18oz)
Water9.0 g (0.35oz)
Ground Cumin0.9 g (0.04oz)
Ground Coriander0.9 g (0.04oz)
Smoked Paprika0.5 g (0.04oz)
Salt0.5 g (0.04oz)
Black Pepper0.5 g (0.02oz)

Instructions

1

Prepare the tahini drizzle: In a small bowl, whisk together the tahini, lemon juice, and water until smooth and pourable. Season with a pinch of salt. Set aside.

2

Char the vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Add the pepper and onion blend and cook, stirring occasionally, until tender and nicely charred in spots, about 6-8 minutes. Season with salt and pepper. Remove from skillet and set aside.

3

Cook the turkey: Add the ground turkey to the same skillet (no need to wipe it clean). Break it up with a spoon and season generously with cumin, coriander, smoked paprika, salt, and pepper. Cook, stirring, until browned and cooked through, about 5-7 minutes. Drain off any excess fat.

4

Assemble the pilaf: Add the cooked quinoa and charred vegetables back into the skillet with the turkey. Stir to combine and heat through for about 2 minutes. Taste and adjust seasoning if needed.

5

Plate: Spoon the turkey and quinoa pilaf into a bowl. Drizzle generously with the prepared tahini sauce. Serve immediately.