Wednesday, August 20, 2014

A Spicy Quinoa Bowl

Cold, hot, room temperature.... However you serve this bowl full of protein rich turkey, fiber filled quinoa, and vitamin packed broccoli covered in a slightly spicy roasted red pepper pepita sauce is simply delicious. I am not usually one to make a lot of "bowls" (rice, quinoa, ect.), but I thought of this recipe today and decided to make an exception. The pepitas and seasonings give it a slight south of the border flare. Serve it whatever temperature you like, and it is sure to be absolutely delicious.

Feta, Broccoli, Turkey, and Quinoa Bowl with Spicy Roasted Red Pepper- Pepita Sauce
serves 2
For the sauce:
3/4 cup roasted red peppers
3 tbsp. water
1/4 cup toasted pepitas
1 tsp ground cumin
1/4 tsp cayenne pepper
1/4 tsp garlic powder

For the bowl:
1/2 cup dry quinoa
3/4 cup water
4 ounces ground turkey
1 tsp oil
16 ounces frozen broccoli
1/4 a large onion, diced
1/4 tsp ground cumin
1/4 tsp cayenne pepper
1/4 tsp garlic powder
1/4 cup crumbled feta cheese

For the sauce, blend all the ingredients together in a high speed blender until creamy. Make sure there are no more lumps. Set aside.

Rinse the quinoa under cold water. Combine the quinoa and water together in a pot. Cover, bring to a boil, reduce to a simmer, and cook for 10 minutes until all the water has been absorbed. Let the pot sit with the lid on it for at least 5 minutes. Meanwhile, place the broccoli and 1/4 cup water in a microwave safe bowl with a lid. Microwave for 5 minutes, drain, and toss with the cooked quinoa. Heat a pan over medium heat with the oil. Add the onions and sauté for 6-8 minutes until golden. Mix the turkey and seasonings together. Add the turkey to the pan. Cook, breaking the turkey into little chunks.

Add the turkey to the quinoa and broccoli mixture. Toss with the sauce and top with crumbled feta cheese.

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