Meal Kit

Kroger Health Sun-Dried Tomato Turkey and Quinoa Bowl

with Parmesan

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 4 oz. Sliced Yellow Onion
  • 12 oz. Sliced Red Bell Pepper
  • Info
    ½ oz. Grated Parmesan
  • Info
    3 Tbsp. Sun-Dried Tomato Pesto
  • 4 oz. Cooked Tri-Color Quinoa
  • 12 oz. Ground Turkey

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.

  • Nutrition (per serving)

  • Calories
    505
  • Carbohydrates
    29g
  • Fat
    24g
  • Protein
    40g
  • Sodium
    367mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Non-Stick Pan
  • 1 Blender/Food Processor/Immersion Blender

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
  1. 1

    Pulse the Vegetables

    Place onions and bell peppers in a food processor. Pulse until vegetables are a "fine dice".

  2. 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. 3

    Add the Pesto and Parmesan

    Stir in pesto and cheese to turkey-quinoa mixture until combined.

  4. 4

    Finish the Dish

    Plate as pictured on front of card. Bon appétit!

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