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. Rinse the quinoa², add 120 ml water, bring to a boil, cover, and simmer on low heat for 15 minutes until the water is absorbed; let sit covered for 5 minutes.

2. Finely chop the onion⁵, dice the zucchini³ and tomatoes⁴ into 1–2 cm cubes, and mince the garlic⁶.

3. Heat olive oil in a skillet, sauté the onion⁵ for 2 minutes, then add the ground¹ turkey and cook for 6 minutes, breaking up clumps, until no pink remains.

4. Add the zucchini³, tomatoes⁴, garlic⁶, paprika, and salt, stir, and simmer on medium heat for 10 minutes until the zucchini is tender and most of the liquid has evaporated.

5. Spoon the quinoa² onto plates, top with the turkey and vegetables, and serve hot.

In short

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