1. Flavor & Boil Quinoa

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

   • 1 , smashed Garlic Clove
   • 2 sprigs Garden Fresh Thyme
   • 1/2 tsp Kosher Salt
   • 2/3 cup Red Quinoa
   • 1 1/3 cups Water
2. Cover & Simmer Quinoa

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

   • 2/3 cup 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 Fresh Shallots
   • 2 , diced Red Bell Peppers
   • 2 , finely minced Garlic Cloves
   • 1 tsp , minced Ginger
   • to taste Kosher 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
   • 2 cans , finely chopped Water Chestnuts
   • 1 lb Ground Turkey
   • 1/4 cup Soy Sauce
   • 2 , juiced Limes
5. Serve and Enjoy!

   Pair with good music.

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	Amount per serving	Daily value percentage
Calories	540 kcal
Total Fat	23 g	29%
Total Saturated Fat	4.5 g	23%
Unsaturated Fat	18 g
Low Cholesterol	80 mg	26%
Sodium	1260 mg	50%
Total Carbohydrate	54 g	19%
Fiber Total Dietary	8 g	30%
Sugars Total	10 g
Good Source: Protein	31 g	62%
Excellent Source: Vitamin C	112 mg	120%
Calcium Ca	96 mg	8%

Load More

	Amount per serving	Daily value percentage
Iron Fe	4 mg	20%
Vitamin D	0.5 µg	2%
Potassium K	1260 mg	25%
Vitamin E	3 mg	20%
B-Vitamins
Thiamin	0.4 mg	30%
Riboflavin	0.5 mg	40%
Niacin	10 mg	60%
Pantothenic Acid	2 mg	45%
Vitamin B-6	1.4 mg	80%
Folate (B9)	123 µg	30%
Good Source: Vitamin B12	1.1 µg	45%

By Innit Culinary Team