1 lb. ground turkey (chicken or beef)
1 tbsp. oil
1 tsp. taco seasoning, low sodium
1 tsp. oregano, dried
1 tsp. salt
Ground black pepper, to taste
1-1/2 cups water
1-1/2 cups quinoa, uncooked
1 large onion, chopped
3 garlic cloves, grated (1 tbsp. garlic powder)
1 bell pepper, finely chopped
2 tbsp. soy sauce
2 tbsp. maple syrup or honey
2 cups green peas, frozen
2 cups corn, frozen
1/4 cup green onion, finely chopped

On Instant Pot, press “sauté” and wait until the display says “hot.” Swirl oil to coat and add ground turkey. Cook until no longer pink or for about 5 minutes, constantly breaking into small pieces and stirring. Add taco seasoning, oregano, salt, pepper, and water. Stir to deglaze the bottom of the pot to avoid burn.

Press cancel, add quinoa and stir. Add onion, garlic, bell pepper, soy sauce, and maple syrup. Do not stir. Close the lid and move pressure valve to “sealing” and pressure cook on low for 12 minutes. Release pressure using the quick-release method; turn the pressure valve to “venting.” Add peas and corn, stir, close the lid and let sit for 5 minutes. Add green onion, stir and serve warm.

Source: ifoodreal.com/instant-pot-ground-turkey-quinoa-bowls/

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