Nutrition information per serving: 150 calories; 2 g fat; 18 g carbohydrate; 3 g fiber; 16 g protein.
All you need is:
1 pound extra lean or lean ground turkey
1 package quinoa, brown and red rice with flaxseed (about 2 cups cooked)
3 teaspoons ground cumin, divided
3 teaspoons chili powder, divided
3 teaspoons paprika, divided
1 teaspoon oregano, divided
1 red bell pepper, diced
1 yellow bell pepper, diced
1 small onion, diced
2 cloves garlic, minced
2 small tomatoes, seeded and chopped
1 lime, juiced, optional
kosher salt and ground black pepper, to taste
2 tablespoons cilantro, chopped, for garnish
All you do is:
Spray a large skillet with non-stick cooking spray and heat over medium-high heat.
Add ground turkey to skillet and season with salt and pepper. Brown, stirring occasionally.
While turkey browns, cook the quinoa, brown and red rice with flaxseed for 90 seconds in the microwave and according to package instructions.
When turkey is browned, add 2 teaspoons cumin, 2 teaspoons chili powder, 2 teaspoons paprika and 1/2 teaspoon oregano. Stir to combine.
Remove turkey from skillet and set aside on a plate.
Spray skillet with non-stick cooking spray and add the peppers and onion. Cook approximately 3 to 5 minutes until soft. Add garlic, tomatoes and the remaining seasonings. Stir and cook about 2 minutes or until all vegetables have softened.
Add the turkey and quinoa, brown and red rice with flaxseed blend to the vegetables.
Squeeze the lime over the mixture and stir all together. Season to taste with salt and pepper. Garnish with chopped cilantro and serve.