Turkey Stew with Bell Peppers and Quinoa

Ingredients

• Turkey Breast150 g
• Quinoa1 cup (200 g)
• Green Bell Pepper1/2 count (60 g)
• Garlic1 clove (3 g)
• Parsley1 tablespoon (4 g)
• Tomato1 count (130 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa.

2. 2

   Step 2

   Peel the garlic and make a cross-shaped cut at the top of the tomato of approximately one finger deep.

3. 3

   Step 3

   Place the tomato and garlic in a pot with boiling water and boil for 5 minutes.

4. 4

   Step 4

   Next, remove, blend and set aside. If you wish, you can set aside a few pieces of tomato for a different consistency.

5. 5

   Step 5

   Separately, heat the oil in a pan over high heat. Cut the turkey into bite-sized pieces and season with salt and pepper.

6. 6

   Step 6

   Once heated, add the turkey and brown on all sides. This will take 3-4 minutes.

7. 7

   Step 7

   Meanwhile, cut the bell pepper into similar sized pieces and add.

8. 8

   Step 8

   Then lower to medium heat and continue cooking for about 5 minutes. If you wish, you can add bay leaves.

9. 9

   Step 9

   Add the tomato sauce and parsley leaves. Season to taste with salt and pepper and let stand for a few minutes. Set aside.

10. 10

    Step 10

    Serve the quinoa with turkey and bell pepper stew.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Turkey Stew with Bell Peppers and Quinoa can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.