Turkey with Zucchini and Quinoa

1. 1 Ground turkeypack 500 g ≈ $5.50 140 g
2. 2 Quinoapack 500 g ≈ $5.00 60 g
3. 3 Zucchini≈ $3.00 per kg 150 g
4. 4 Tomatoes≈ $4.67 per kg 80 g
5. 5 Onions≈ $1.60 per kg 40 g
6. 6 Garlic≈ $10.00 per kg 3 g
7. 7 Olive oil 8 ml
8. 8 Paprika 1 g
9. 9 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preparation: rinse the quinoa² in cold water; measure 120 ml of water; place a pot about 20 cm in diameter on medium heat; bring the water to a boil, reduce heat to low, cover and cook 15 minutes until the water is absorbed; remove from heat and let stand covered for 5 minutes.

2. Preparation: heat a skillet about 20 cm in diameter on medium heat without oil; add ground¹ turkey and onion⁵; fry 6 minutes until golden, stirring occasionally.

3. Preparation: to the mince add zucchini³ cubes about 1–2 cm, tomato⁴, garlic⁶, paprika and salt; stir and continue to simmer on medium heat 10 minutes, until zucchini becomes soft and aromas release.

4. Preparation: mix the contents of the skillet, taste and adjust salt if necessary; continue simmering so the liquid slightly evaporates and the zucchini³ is soft but not falling apart.

5. Serving: distribute the quinoa² on plates, top with the turkey with zucchini³ and tomatoes⁴; dish ready to serve.

6. Serving: garnish with greens if desired; serving with lemon slices or sour cream is not provided by the recipes, if you wish.

7. Storage and keeping: prepare quinoa² ahead and store in the fridge for up to a day; reheat on low heat, stirring, so the grains do not scorch.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.