Ingredients:

  • 1 lb (450g) lean ground turkey (93% lean)
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 large (150g) red bell pepper, diced
  • 1 cup (170g) uncooked white quinoa, rinsed thoroughly
  • 2 cups (480ml) low-sodium chicken bone broth
  • 1 tsp (5g) ground cumin
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper
  • 1/4 cup (15g) fresh cilantro, chopped
  • 1 lime, juiced
  • 1 medium (120g) avocado, sliced

Instructions:

  1. Heat the olive oil in a 12-inch deep non-stick skillet over medium-high heat. Add the ground turkey, breaking it apart with a spatula, and cook until mahogany-colored and no longer pink.
  2. Stir in the diced onion and red bell pepper; sauté for 3-4 minutes until onions are translucent and peppers have softened. Add the minced garlic and cook for 60 seconds until fragrant.
  3. Stir in the rinsed quinoa, cumin, smoked paprika, salt, and pepper, toasting the grains in the turkey fats for 1 minute.
  4. Pour in the chicken bone broth, scraping up browned bits from the bottom of the pan. Bring to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes.
  5. Remove the skillet from the heat and let it sit, covered, for 5 minutes to ensure the quinoa is fluffy.
  6. Remove the lid, fluff the mixture with a fork, and fold in the fresh cilantro and lime juice. Serve topped with sliced avocado.