Weekly Winner: A Big Bowl of Satisfaction

ground turkey-quinoaThis is time of year that planning lunch gets hard.   I’m tired of soups and want something I can sink my teeth into.  The problem is it’s not quite “salad weather” yet.  There are still days I want some warmth to my lunches and to have something cooked rather than simply “assembled”.  I also want my lunch to be healthy and something that won’t weigh me down on the off-chance it warms up above freezing outside and I can actually go out and run around.  What’s a girl to do???  It’s simple… and its delicious…. make this Spiced Ground Turkey-Quinoa Bowl with Yogurt-Tahini Sauce.

This recipe, from Fine Cooking, hits all the right notes.  It has some warm elements (the turkey-spinach mixture) and some fresh elements (the tomatoes and olives) and even something creamy to round it all out (the yogurt-tahini sauce).  I also like the fact that everything is not all mixed together.  Keeping everything separate keeps it interesting – every bite has a different taste and a different texture.  There’s nothing new or revolutionary here but it is a nice combination of ingredients that you may not think to put together.  It is quick to make and serves as the perfect bridge from winter lunch to spring lunch.

Spiced Ground Turkey-Quinoa Bowl with Yogurt-Tahini Sauce

Serves 4

Ingredients:

1 cup quinoa

2 Tbsp olive oil

1 lb ground turkey

1 Tbsp plus 1 tsp minced garlic

2 tsp sweet paprika

1-1/4 tsp ground cumin

Kosher salt and freshly ground black pepper

4 oz fresh spinach, coarsely chopped (about 2 cups)

1/2 cup plain yogurt (not Greek)

2 Tbsp tahini

1 Tbsp fresh lemon juice

5 oz cherry tomatoes, halved (about 1 cup)

2 oz Kalamata olives, chopped (about 1/2 cup)

Procedure:

  • Cook the quinoa according to package directions
  • Meanwhile, heat the oil in a large skillet over medium-high heat.  Add the turkey, 1 Tbsp of the garlic, the paprika, cumin, 1 tsp salt, and 1/4 tsp pepper, and cook, breaking up the turkey into small pieces, until fully cooked, about 5 minutes.  Add the spinach and cook, stirring, until just wilted.  Keep warm
  • In a small bowl, whisk the yogurt, tahini, and lemon juice with the remaining 1 tsp garlic.  Season with 1/4 tsp salt and 1/8 tsp pepper.
  • Divide the quinoa and the turkey mixture among four bowls.  Dollop with the yogurt sauce, and top with the tomatoes and olives.
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