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Sally Twellman

Instant Pot Turkey & Quinoa Mexican Protein Power Bowl

Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 lb ground turkey
  • 2 TBSp olive oil
  • 1 cup diced onions
  • 3 cloves garlic
  • 1/2 cup diced bell peppers I used Red
  • 1 can diced tomatoes
  • 1 can black beans
  • 1 cup diced zucchini
  • 1 cup quinoa
  • 1 3/4 cups chicken broth
  • 2 tsp dried cumin
  • 2-3 tsp chili powder
  • Pinch or 2 of course sea salt - Per taste
  • 2 Tbsp fresh Cilantro chopped
  • 4-5 cups of Spinach depending on eating
  • Optional toppings cheese and avocado

Method
 

  1. Dice Onion, bell peppers, and zucchini. Mince garlic.
  2. Rinse Quinoa in cold running water.
  3. Saute all veggies in the saute feature and cook for about 5 minutes until they begin to soften. Add ground turkey. Brown.
  4. Then add the quinoa and chicken broth. Turn on the rice setting and cook.
  5. When the time is up, quick release the steam (or allow steam to decompress on its own). When all the steam is released, remove the lid and stir in Cilantro and it's ready to eat.
  6. Arrange a bed of spinach and top with Turkey and Quinoa mixture, then sprinkle with cheese and avocado. Enjoy!
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