Smoky Turkey Lentil Quinoa Bowl

Ingredients

• 2 tbsp (25 g) dry green or brown lentils, rinsed
• 3/4 cup (180 ml) boiling low-sodium gluten-free chicken broth or water
• 2 tbsp (22 g) quinoa, rinsed
• 1 tsp (5 ml) olive oil
• 5 oz (140 g) lean ground turkey
• 1 clove garlic, minced (3 g)
• 1/2 tsp smoked paprika and 1/4 tsp ground cumin
• 1/4 tsp (1.5 g) fine salt, plus black pepper
• 1/2 cup (75 g) diced tomatoes
• 1 cup (30 g) baby spinach
• 1 tsp (5 ml) red wine vinegar
• 1 tbsp (5 g) chopped parsley

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Method

1. Preheat oven to 350°F (175°C). Add the lentils and boiling broth to a small 2-cup / 480 ml oven-safe dish. Cover tightly with foil and bake for 15 minutes, until most of the liquid is absorbed.
2. Stir in the quinoa, cover again, and bake for 18–20 minutes more, until both are tender. Rest for 5 minutes, still covered.
3. Meanwhile, heat the oil in a skillet. Add the turkey, garlic, paprika, cumin, salt, and pepper and cook for 5–6 minutes, breaking it up, until 165°F (74°C).
4. Add the tomatoes, the lentil-quinoa mixture, and the spinach and cook for 2–3 minutes, until hot. Finish with the vinegar and parsley.