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Mediterranean Ground Turkey Bowls
- 1 pound ground turkey
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, diced
- 1/4 cup parsley, chopped
- 1 lemon, juiced
- 1/4 cup Hummus
- 2 tablespoons olive oil
- Salt and pepper to taste
- In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes until the quinoa is fluffy.
- While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add ground turkey, breaking it up as it cooks. Brown for about 5-7 minutes until fully cooked, seasoning with salt and pepper.
- In a small bowl, whisk together tahini, lemon juice, salt, and water until smooth—this is your delicious sauce!
- Assemble your bowls by layering quinoa, ground turkey, diced cucumber, halved tomatoes, red onion, and parsley.
- Finish with a generous drizzle of tahini sauce, and enjoy!
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