Ingredients

4 Servings

Meat & Seafood

  • Turkey Mince 450 g

Canned/Bottled Goods

  • Soy Sauce 4 Tbsp

  • Sesame Seed Oil 4 Tbsp

  • Fresh Water Chestnut 2 cans

Produce

  • Limes 2

  • White Onion 1

  • Garlic Cloves 7

  • Ginger Root 5 tsp

  • Shallots 2

  • Red Bell Peppers 2

  • Fresh Thyme 2 sprigs

Spices

  • Salt 1/2 tsp

Dry Goods

  • Red Quinoa 110 g

Pantry

  • Water 310 ml

Preparation

  1. Flavour & Boil Quinoa

    Combine all ingredients in large pot & bring to a boil.

    • 1 , smashed Garlic Clove
    • 2 sprigs Fresh Thyme
    • 1/2 tsp Salt
    • 110 g Red Quinoa
    • 310 ml Water

  2. Cover & Simmer Quinoa

    Reduce heat & simmer, covered, for 15 minutes. Remove garlic & thyme. Fluff with a fork.

    • 110 g Red Quinoa

  3. Cook Red Bell Pepper

    Prepare ingredients. Set pan to medium high heat for 1 minute. Add oil, shallot & pepper. Cook & stir until soft, about 3 minutes. Remove from pan. Add garlic and ginger; cook for 1 minute. Season to taste.

    • 2 Tbsp Sesame Seed Oil
    • 2 , finely minced Shallots
    • 2 , diced Red Bell Peppers
    • 2 , finely minced Garlic Cloves
    • 1 tsp , minced Ginger Root
    • to taste Salt
    • to taste Black Pepper

  4. Cook Turkey

    Prepare ingredients. Set a pan to medium high heat for 1 minute. Add oil & onion. Cook until softened, about 3 minutes. Add garlic, ginger and water chestnuts, cook for 1 minute more. Add ground turkey. Cook for 4-5 minutes or until golden brown. Stir in soy sauce & lime juice. Remove from heat.

    • 2 Tbsp Sesame Seed Oil
    • 1 , diced White Onion
    • 4 , minced Garlic Cloves
    • 4 tsp , minced Ginger Root
    • 2 cans , finely chopped Fresh Water Chestnut
    • 450 g Turkey Mince
    • 4 Tbsp Soy Sauce
    • 2 , juiced Limes

  5. Serve and Enjoy!

    Pair with good music.

Suggested Meals

Salmon

Fillet

Apricot Almond

Kale Bowl

Paleo Apple

Crisp Pancakes

Tofu

Creamy Chickpea

Curry

Nutrition

  Amount per
serving		 Daily value percentage
Calories 530 kcal  
Total Fat 23 g 29%
Total Saturated Fat 4.5 g 22%
Unsaturated Fat 18 g  
Cholesterol 80 mg 26%
Sodium 1260 mg 50%
Total Carbohydrate 52 g 19%
Fiber Total Dietary 8 g 28%
Sugars Total 10 g  
Protein 30 g 61%
Vitamin C 109 mg 120%
Calcium Ca 91 mg 8%
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By Innit Culinary Team