0.0 – 0 reviews • Poultry
| Level: |
Easy |
| Total: |
40 min |
| Active: |
40 min |
| Yield: |
4 servings |
Ingredients
- 1 cup quinoa
- 1/4 cup pine nuts
- 1/4 cup extra-virgin olive oil
- 1 red onion, thinly sliced
- 1 pound ground turkey
- 3 cloves garlic, sliced
- 1/2 teaspoon pumpkin pie spice
- Kosher salt and freshly ground pepper
- 8 ounces snow peas, halved
- 3/4 cup fresh mint, roughly chopped
- 3/4 cup fresh parsley, roughly chopped
- 1/4 cup pomegranate seeds
Instructions
- Cook the quinoa as the label directs; fluff with a fork. Meanwhile, toast the pine nuts in a large nonstick skillet over medium-high heat, stirring occasionally, until golden, about 4 minutes. Transfer to a small bowl.
- Heat 1 tablespoon olive oil in the same skillet over medium-high heat. Add the red onion and cook, stirring occasionally, until softened and browned in spots, about 7 minutes. Add 1 tablespoon olive oil, the turkey, garlic, pumpkin pie spice, 1/2 teaspoon salt and a few grinds of pepper. Cook, breaking up the meat with a wooden spoon, until beginning to brown and no longer pink, 3 to 4 minutes. Add 1 more tablespoon olive oil and the snow peas to the skillet and cook, stirring, until bright green and crisp-tender, 1 to 2 minutes. Stir in the pine nuts and season with salt and pepper.
- Stir the remaining 1 tablespoon olive oil into the quinoa and season with salt and pepper. Divide the quinoa and turkey mixture among bowls. Top with the mint, parsley and pomegranate seeds.
Nutrition Facts
| Calories |
570 |
| Total Fat |
32 grams |
| Saturated Fat |
5 grams |
| Cholesterol |
84 milligrams |
| Sodium |
456 milligrams |
| Carbohydrates |
40 grams |
| Dietary Fiber |
7 grams |
| Protein |
31 grams |
| Sugar |
6 grams |
