ABOUT THE RECIPE
INGREDIENTS
1/2 cup Quinoa
1 cup Filtered Water
1 tbsp Extra Virgin Olive Oil
500 grams Extra Lean Ground Turkey
1 tbsp Curry Powder
1/8 tsp Cayenne Pepper
Sea Salt & Black Pepper (to taste)
1 tbsp Ginger (peeled and grated)
1 cup Pineapple (cored and sliced into chunks)
1 Carrot (grated)
1 Zucchini (grated)
1 tbsp Tamari
1 cup Baby Spinach
PREPARATION
Place quinoa and water in a saucepan and bring to a boil. Turn down to simmer and cover. Let simmer for 12 minutes. Remove from heat, stir with fork and set aside.
In a large skillet, heat olive oil over medium heat. Add ground turkey to skillet and stir in curry powder, pinch of cayenne pepper, sea salt and pepper to taste. Stir until turkey is cooked through (8 - 10 minutes).
When turkey is cooked stir in ginger, pineapple, quinoa, carrot, zucchini and tamari. Reduce heat to low and stir well. Let heat through for about 5 minutes. Remove from heat and stir in baby spinach until wilted.
Spoon into bowls and enjoy!