Kroger Health Sun-Dried Tomato Turkey and Quinoa Bowl
Prep & Cook Time:35-45 min.
Cook Within:5 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
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informed should a switch occur, so please check the ingredient
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You Will Need
Medium Non-Stick Pan
Blender/Food Processor/Immersion Blender
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Pulse the Vegetables
Place onions and bell peppers in a food processor. Pulse until vegetables are a "fine dice".
Cook the Turkey Quinoa Mixture
Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat.
Add pulsed vegetables to hot pan and cook until tender, 3-4 minutes.
Add ground turkey. Break up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.
Add quinoa and stir occasionally until heated through, 2-3 minutes.
Remove from burner.
Add the Pesto and Parmesan
Stir in pesto and cheese to turkey-quinoa mixture until combined.
Finish the Dish
Plate as pictured on front of card. Bon appétit!
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