Ingredients
Equipment
Method
- In a skillet over medium heat, cook the 1 pound of lean ground turkey until it is no longer pink and fully cooked through. Drain any excess fat. This usually takes about 8-10 minutes.1 pound Lean Ground Turkey
- While the turkey is cooking, prepare the quinoa according to package directions until tender. Steam or boil the sweet potato and carrots until soft enough to mash and chop easily. Gently cook the peas until tender.1/2 cup Cooked Quinoa, 1/4 cup Cooked Sweet Potato, 1/4 cup Cooked Carrots, 1/8 cup Cooked Peas
- Once cooked, mash the sweet potato until smooth. Finely chop the carrots.1/4 cup Cooked Sweet Potato, 1/4 cup Cooked Carrots
- In a large bowl, combine the thoroughly cooked and drained ground turkey, cooked quinoa, mashed sweet potato, chopped carrots, and cooked peas.1 pound Lean Ground Turkey, 1/2 cup Cooked Quinoa, 1/4 cup Cooked Sweet Potato, 1/4 cup Cooked Carrots, 1/8 cup Cooked Peas
- Stir in the salmon oil and dried parsley until evenly distributed throughout the mixture.1 tablespoon Salmon Oil, 1 teaspoon Dried Parsley
- Allow the mixture to cool completely to room temperature before serving.
Notes
Can be served as a complete and balanced meal or as a nutritious topper to their current food. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze individual portions. Thaw frozen portions in the refrigerator overnight. Avoid reheating in the microwave; let it come to room temperature or gently warm with warm water or broth.
