2 large shallots
3 carrots, peeled and cut into 1/2 inch chunks
1 lg red pepper, cut into 1/2 inch chunks
1 lb of ground turkey breast
1 tsp oregano
1 tsp rosemary
1 tsp thyme
5 cups low-sodium chicken broth
1 (15oz) diced tomatoes
1 cup quinoa-uncooked & washed
1 bunch of kale
1/2-1 tsp salt
1/2 tsp pepper
Swipe about 1-2 tsp of olive oil around the bottom of a large pot. Add the shallots, carrots, and red pepper and let soften (stirring occassionally) approx 5 minutes. Add the ground turkey breast and make sure it cooks through, breaking into crumbles with a spoon. Add all of the spices once turkey is cooked and stir for about a minute.
Add the chicken broth and diced tomatoes and let come to a boil. Reduce the temperature to low and add the quinoa, letting it simmer for approx 15 minutes. Once the quinoa outer germ starts to separate, add the kale and salt and pepper to taste. Let the kale cook until wilted on simmer and then you are ready to enjoy.
I made this for dinner and had enough for 3-4 lunches the rest of the week.