Lemon Turkey Quinoa Skillet
10 ingredients · 30 minutes · 4 servings
Ingredients
1 1/2 tbsps Extra Virgin Olive Oil
2 Garlic (cloves, minced)
1 lb Extra Lean Ground Turkey
1 tsp Oregano (dried)
1/4 tsp Sea Salt
1/4 cup Black Olives (chopped)
2 cups Baby Spinach (chopped)
3/4 cup Quinoa (dry, uncooked)
1 1/2 cups Vegetable Broth
1 Lemon (zested and juiced)
Directions
Heat oil in a large skillet with a tight-fitting lid over medium-high heat.
Add the garlic to the skillet and cook for a minute until fragrant. Add the turkey, oregano and salt to the skillet and continue to cook for about 5 to 7 minutes or until the turkey is cooked through, breaking it up as it cooks.
Add the black olives and spinach to the skillet with the turkey and mix well until spinach is wilted.
Add the quinoa to the skillet, stir to incorporate then add the broth. Bring to a gentle boil, then cover the skillet with the lid and reduce heat to medium-low. Let the skillet simmer for 10 to 12 minutes or until all the liquid has absorbed and the quinoa is tender.
Stir in the lemon zest and lemon juice. Season with additional salt if needed. Serve immediately and enjoy!