Turkey and Quinoa Power Bowl with Lemon Herb Dressing

Ingredients

• 12 oz ground turkey
• 1/2 cup dry quinoa, rinsed
• 1 cup water or chicken broth
• 1 medium zucchini, sliced into half-moons
• 1 cup cherry tomatoes, halved
• 3 tbsp avocado oil
• 1 fresh lemon, juiced
• 1 tsp dried oregano
• 2 cloves garlic, minced
• 1 cup cucumber, diced
• 3/4 tsp black pepper
• 3/4 tsp salt

Instructions

1. 1

   Combine the quinoa and water or chicken broth in a small pot, bring to a boil, then cover and simmer on low for 15 minutes. Fluff with a fork and set aside.

2. 2

   Toss the zucchini and cherry tomatoes with 1 tbsp avocado oil, a pinch of salt, and black pepper. Roast at 425°F (220°C) for 15 minutes until lightly charred.

3. 3

   Heat 1 tbsp avocado oil in a skillet over medium-high heat. Add the ground turkey, garlic, oregano, salt, and black pepper. Cook, breaking up the meat, until browned and cooked through, about 8 minutes.

4. 4

   Whisk the remaining 1 tbsp avocado oil with fresh lemon juice, a pinch of salt, and black pepper to make the dressing.

5. 5

   Divide the quinoa between two bowls, top with the turkey, roasted vegetables, and diced cucumber. Drizzle with the lemon dressing and serve.