Meal Kit
Kroger Health Sun-Dried Tomato Turkey and Quinoa Bowl
with Parmesan
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
David Padilla
In Your Box (serves 2)
- 12 oz. Sliced Red Bell Pepper
- 12 oz. Ground Turkey
- 4 oz. Sliced Yellow Onion
- 4 oz. Cooked Tri-Color Quinoa
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3 Tbsp. Sun-Dried Tomato Pesto
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½ oz. Grated Parmesan
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 sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories570
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Carbohydrates31g
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Net Carbs24g
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Fat30g
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Protein40g
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Sodium510mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
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
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1 Pulse the Vegetables
Place onions and bell peppers in a food processor. Pulse until vegetables are a "fine dice".
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2 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. -
3 Add the Pesto and Parmesan
Stir in pesto and cheese to turkey-quinoa mixture until combined.
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4 Finish the Dish
Plate as pictured on front of card. Bon appétit!
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