Tex-Mex Turkey Bowls
with Pineapple Salsa, Green Pepper & Cilantro Lime Quinoa
Move over, Hawaiian pizza—there’s a new pineapple-centric dinner in town. Here, we make an easy pineapple salsa with just fresh cilantro, lime juice, and onion for a delightfully sweet and savory condiment. It doesn’t stop there, though—the juice is simmered with rich spices to create a tantalizingly sticky glaze for ground turkey. It’s all joined by fluffy protein-filled quinoa, sautéed pepper and onion, smoky red pepper crema, and lime for brightness. One bite will have you totally BOWL-ed over.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Red Onion
1 unit
Long Green Pepper
¼ ounce
Cilantro
4 ounce
Pineapple
1 unit
Lime
½ cup
Quinoa
1 tablespoon
Southwest Spice Blend
10 ounce
Ground Turkey
1 unit
Tex-Mex Paste
2 tablespoon
Smoky Red Pepper Crema
(Contains Milk, Soy)
1 unit
Chicken Stock Concentrate
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Drain pineapple, reserving juice; roughly chop. Roughly chop cilantro. Zest and quarter lime. Halve, core, and thinly slice green pepper into strips.
• In a small pot, bring 1 cup water (2 cups for 4 servings) and stock concentrate to a boil; add quinoa, cover, then reduce heat to low. Cook until quinoa is tender and water has absorbed, 15-20 minutes. • Keep covered off heat until ready to serve.
• While quinoa cooks, in a small bowl, combine minced onion, chopped pineapple, half the cilantro, and a big squeeze of lime juice. Season with salt and pepper.
• Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and green pepper; season with half the Southwest Spice Blend (you’ll use the rest in the next step), salt, and pepper. Cook, stirring occasionally, until veggies are browned and softened, 7-9 minutes. TIP: If seasoning begins to brown too quickly, add a splash of water. • Turn off heat; transfer to a medium bowl and cover to keep warm. Wipe out pan.
• Heat a drizzle of oil in same pan over medium-high heat. Add turkey*; using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. • Break up meat into pieces and stir in Tex-Mex paste, remaining Southwest Spice Blend, and reserved pineapple juice. Bring to a simmer and cook until sauce has thickened and turkey is cooked through, 2-3 minutes more. Taste and season with salt and pepper. Turn off heat.
• Fluff quinoa with a fork; stir in lime zest, remaining cilantro, and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. • Divide quinoa between bowls and top with turkey, veggies, and pineapple salsa. Drizzle with smoky red pepper crema and serve with remaining lime wedges on the side.
Ground Turkey is fully cooked when internal temperature reaches 165º.
