Turkey & Quinoa Bowl

Ingredients

• 1 lb lean ground turkey (93% lean)
• 1 cup dry quinoa
• 2 cups low-sodium chicken broth
• 1 cup chopped green beans
• 1 cup diced carrots
• 1/2 cup canned pumpkin (not pie filling)
• 1 tablespoon ground flaxseed
• 1 tablespoon fish oil (salmon or sardine)
• 1 teaspoon bone meal powder
• 1/2 teaspoon zinc supplement (zinc methionine)
• 1/4 teaspoon vitamin E (dry powder form)

Step-by-Step Instructions

1. Rinse quinoa thoroughly under cold water to remove bitter saponins.
2. Bring chicken broth to a boil in a medium saucepan, add quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
3. While quinoa cooks, brown ground turkey in a large skillet over medium heat, breaking into small crumbles, approximately 8-10 minutes until no pink remains.
4. Add diced carrots to the skillet and cook for 5 minutes until slightly softened.
5. Add chopped green beans and cook an additional 3 minutes.
6. Remove skillet from heat and stir in cooked quinoa and canned pumpkin until well combined.
7. Allow mixture to cool to room temperature, approximately 20-30 minutes.
8. Fold in ground flaxseed, fish oil, bone meal powder, zinc supplement, and vitamin E powder until evenly distributed.
9. Portion into airtight containers and refrigerate immediately.