Quinoa, Turkey, and Snow Pea Bowl
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 570, total fat 32 G., saturated fats 5 G., proteins 31 G., carbohydrates 40 G., fiber 7 G., cholesterol 84 mg, sodium 456 mg, sugar 6 G.
Calories 570, total fat 32 G., saturated fats 5 G., proteins 31 G., carbohydrates 40 G., fiber 7 G., cholesterol 84 mg, sodium 456 mg, sugar 6 G.
The base of this bowl is cooked quinoa, topped with fried ground turkey and snow peas before serving. The meat topping is fried with pumpkin pie spice, which imbues it with a warm, sweet-spicy flavor that contrasts beautifully with the refreshing richness of finely chopped parsley, mint, and pomegranate seeds. Toasted pine nuts add texture and even more flavor. This bowl is a perfect balance of not only flavors but also healthy carbohydrates, proteins, fats, vitamins, and essential dietary fiber.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup quinoa
- 1/4 cup pine nuts
- 1/4 cup olive oil
- 1 red onion, thinly sliced
- 0.5 kg of ground turkey
- 3 cloves garlic, chopped
- 0.5 tsp pumpkin pie spice
- 200 g snow peas, halved
- 3/4 cup fresh mint, coarsely chopped
- 3/4 cup fresh parsley, coarsely chopped
- 1/4 tbsp. pomegranate seeds
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Cooking the dish according to the recipe:
- Cook the quinoa according to package directions; fluff with a fork. Meanwhile, in a large nonstick skillet over medium heat, stirring occasionally, toast the pine nuts until golden brown, about 4 minutes. Transfer to a small bowl.
- Heat 1 tablespoon olive oil in the same skillet over medium heat. Add the red onion and cook, stirring, until softened and golden, about 7 minutes. Add 1 tablespoon olive oil, ground turkey, garlic, pumpkin pie spice, 0.5 teaspoon salt, and a pinch of black pepper. Cook, breaking up the meat with a wooden spoon, until it begins to brown and is completely darkened, 3 to 4 minutes.
- Add another 1 tablespoon of olive oil and add the peas to the pan. Cook, stirring, until bright green and crisp-tender, 1-2 minutes. Add the pine nuts and season with salt and pepper.
- Toss the remaining 1 tablespoon of olive oil into the quinoa and season with salt and pepper to taste. Divide the quinoa and turkey among plates. Sprinkle with mint, parsley, and pomegranate seeds.
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