Groceries |
1 cup cooked quinoa
1 cup ground cooked turkey
1 cup red bell pepper, sliced
1 cup cherry tomatoes, halved
1/2 cup black olives, sliced
1/2 cup cooked black beans
1 cup baby spinach
1 avocado, sliced
purple onion, sliced
manchego cheese
lime slices
fresh cilantro, chopped
fresh parsley, chopped
For the Dressing:
3 tablespoons Foodie Tasting Room Cilantro Lime EVOO
1 tablespoon Foodie Tasting Room Jalapeno Lime White Balsamic Vinegar
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
salt and pepper
The steps to follow |
Quinoa: Cook according to package instructions.
Cook the ground turkey in a skillet over medium heat until browned. Season with salt, pepper, cilantro, lime. Remove from heat and set aside.
In the same skillet used for the turkey, add a little olive oil if needed and sauté the bell peppers until tender, about 5 minutes.
Add the cherry tomatoes and cook for an additional 2 minutes, just until they start to soften.
In a small bowl, whisk together olive oil, vinegar, smoked paprika, garlic powder, dried oregano, salt, and pepper. Adjust seasoning to taste.
Start with a base quinoa in each bowl.
Top with cooked turkey, sautéed bell peppers, cherry tomatoes, black olives, and chickpeas.
Add a handful of baby spinach or mixed greens on the side.
Arrange avocado slices on top if desired.
Drizzle the dressing over the top of the bowl.
Sprinkle with Manchego cheese
Garnish with fresh parsley.
Serve with lime slices on the side for an extra burst of flavor.