Turkey vegetable pilafs work well for breakfast, lunch, and dinner. Look for fresh or frozen organic ground dark meat turkey in the meat section of your local health food store. Ground chicken or lamb work well here too. I also love adding a handful of chopped fresh basil leaves to each serving if I have them on hand. Serve pilaf alongside a large romaine lettuce salad for a balanced meal.
Preparation Note
You will need 4 cups of cooked quinoa for this recipe. Use leftover cooked quinoa or Basic Quinoa to make this recipe.
Ingredients
Vegetables
2 tablespoons
extra virgin olive oil
1 medium
red onions
cut into half moons
1 large
red bell peppers
diced
2 medium
zucchini
cut into half moons
½ teaspoons
dried thyme
½ teaspoons
dried oregano
½ teaspoons
Herbamare
(or sea salt)
freshly ground
black pepper
4 cups
cooked
quinoa
1 cups
chopped
parsley
Turkey
1 tablespoons
extra virgin olive oil
1 pounds
ground turkey
½ teaspoons
Italian seasoning
sea salt
(to taste)
freshly ground
black pepper
(to taste)
