Turkey Quinoa Protein Bowl
Ingredients
400 g | 2 cup | Cooked turkey strips |
125 ml | 1/2 cup | Cooked chickpeas |
240 ml | 1 cup | Broccoli fleurets, blanched |
240 ml | 1 cup | Bell pepper strips of different colours |
8 | 8 | Radishes, thinly sliced |
500 ml | 2 cup | White or red quinoa |
60 ml | 4 tbsp | Olive oil or butter |
1 l | 4 cup | Poultry or vegetable stock |
Salt and fresh ground black peper |
Preparation
Rinse quinoa under cold water until water runs clear.
In a pot, heat 30 ml (2 tbsp.) olive oil over medium heat, add the quinoa and coat well with the oil.
Add the stock and salt and pepper. Bring to a boil.
Lower heat and simmer, covered, 15 to 20 minutes.
Let rest, covered, for 10 minutes. Fluff grains with a fork. Set aside. The quinoa can be prepared in advance and reheated as needed.
Preheat oven to 375°F (190°C).
On a baking sheet toss the turkey strips with 15 ml (1 tbsp.) oil. Bake for 10 minutes. Keep warm.
In a frying pan heat remaining olive oil, add the pepper strips and cook, stirring, for two minutes, then add the broccoli florets and chick peas. Cook, stirring, until heated through and season with salt and pepper.
Transfer the hot quinoa into serving bowls, top with the turkey strips and the pepper/chick pea mixture.
Garnish with radish slices and serve.