Low FODMAP Turkey and Quinoa Bowls

Adapted from Fine Cooking

INGREDIENTS

• 1 cup quinoa (or sub brown rice)

• 2 T + 1/2 t garlic oil

• 1 lb. ground turkey or chicken

• 2 t sweet paprika

• 1 t ground cumin

• 4 cups fresh spinach, chopped

• 1/2 cup plain lactose-free yogurt

• 2 T tahini

• 1 T lemon juice

• 1 cup cherry tomatoes, halved

• 1/2 cup pitted Kalamata olives, halved

DIRECTIONS

1. Cook the quinoa according to package directions or follow this recipe for perfect quinoa.

2. Warm the oil in a large skillet over medium-high heat. Add turkey, paprika, cumin, 1 t salt, and 1/4 t pepper, breaking up the turkey into small pieces, until fully cooked. Add the spinach and cook, stirring, until just wilted. Keep warm.

3. In a small bowl, whisk the yogurt, tahini, lemon juice and the remaining 1/2 t garlic oil. Season with salt and pepper.

4. Divide the quinoa and the turkey mixture among four bowls. Dollop with yogurt sauce, and top with the tomatoes and olives.

Photo by Pierre Bamin on Unsplash