Lunch · Moroccan · 15 min
Moroccan Spiced Turkey & Quinoa Pilaf with Charred Peppers and Lemon-Tahini Drizzle
- Calories
- 377
- Protein
- 19g
- Carbs
- 47g
- Fat
- 13g
Ingredients
- 47.6 g ground turkey
- 186.6 g quinoa
- 0.5 tsp olive oil
- 23 g yellow onion
- 22.5 g green bell pepper
- 22.5 g red bell pepper
- 0.9 g ground cumin
- 0.9 g ground coriander
- 0.5 g smoked paprika
- 0.5 g salt
- 0.5 g black pepper
- 5 g tahini
- 4.5 g lemon juice
- 9 g water
Method
- 01In a small bowl, whisk together the tahini, lemon juice, and water until smooth and pourable. Season with a tiny pinch of salt and set aside.
- 02Heat the extra-virgin olive oil in a skillet over medium-high heat. Add the sliced yellow onion, green bell pepper, and red bell pepper. Cook for 6-8 minutes, stirring occasionally, until tender and charred in spots. Season lightly with salt and black pepper, then remove from skillet and set aside.
- 03In the same skillet, add the ground turkey. Break it apart with a spoon and season with ground cumin, ground coriander, smoked paprika, salt, and black pepper. Cook for 5-7 minutes until fully cooked through and browned, reaching an internal temperature of at least 160°F (71°C).
- 04Add the cooked quinoa and charred peppers and onions back into the skillet with the ground turkey. Stir well to combine and heat through for 2 minutes.
- 05Spoon the turkey and quinoa pilaf into a serving bowl. Drizzle with the prepared lemon-tahini sauce and serve immediately.
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