Lunch · Mexican · 10 min
Turkey and Zucchini Picadillo with Toasted Quinoa
- Calories
- 615
- Protein
- 62g
- Carbs
- 41g
- Fat
- 21g
Ingredients
- 279.5 g Turkey, Ground, raw
- 97.9 g Quinoa, cooked
- 97.9 g Squash, zucchini, baby, raw
- 97.9 g Tomatoes, chopped (canned)
- 16.3 g Raisins (for sweetness/sugar target)
Method
- 01In a wide, heavy-bottomed skillet, brown the ground turkey over medium-high heat until it begins to crisp and turns a deep golden brown, about 6-8 minutes.
- 02Add the diced zucchini and sauté until softened but still holding its shape.
- 03Stir in the chopped tomatoes and raisins, allowing the mixture to simmer and reduce until the liquid is syrupy and coats the meat.
- 04Season generously with cumin, oregano, and a splash of vinegar to balance the sweetness of the raisins.
- 05Fold in the cooked quinoa, ensuring it absorbs the savory tomato juices, and cook until warmed through.
- 06Serve immediately in a shallow bowl, garnished with fresh cilantro and a squeeze of lime to cut through the richness.
Cook it with the whole plan around it
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