Lunch · American

American southwest turkey and quinoa bowl

Spiced ground turkey over quinoa with black beans, corn and avocado.

Serves
2
Prep
10 min
Cook
20 min
Total
30 min
  • High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
  • Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
  • Dairy-free here means no milk, cheese, butter, yogurt or cream.

Ingredients

For 2 servings
  • 300 g ground turkey
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 150 g quinoa, uncooked
  • 200 g canned black beans, drained
  • 150 g corn kernels, frozen
  • 1 medium avocado, sliced
  • 15 g fresh cilantro, chopped
  • 1 tbsp lime juice

Method

  1. Rinse the quinoa and simmer in 300 ml water for 15 minutes until tender.

  2. Brown the ground turkey in a dry pan for 6 to 7 minutes, breaking it up, then stir in the cumin and paprika.

  3. Warm the black beans and corn together in a small pan for 4 minutes.

  4. Divide the quinoa between bowls and top with the turkey, black beans and corn.

  5. Finish with avocado, cilantro and a squeeze of lime juice.

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