In my quest for quick and easy clean-eating dinners, this has been a good find.  I also love dinners where it’s easy to have all the ingredients in the house, and even better when it’s ok if you forget to take something out to defrost in the morning!  Of course, when I get all my meal planning down to a science this won’t be an issue:)

Anyway, my friend told me what she was making for dinner one day, described it briefly, and this was it.  I just kind of “winged it” and what happened was pretty good.  The only part of the recipe I looked up online was the adobo seasoning, and I don’t remember where I found it!  I wrote it down on an index card, which I then taped on the inside of my kitchen cabinet so I would have it on hand for next time.  Just search for homemade adobo and I’m sure you’ll find a great recipe to use.

So, it’s really pretty simple…

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Turkey & Quinoa Adobo

Ingredients:

  • 1 lb. ground turkey
  • 1 package frozen cut leaf spinach
  • 1 cup quinoa (cooked)
  • homemade adobo seasoning (about 3 TBSP)
  • olive oil (optional)
  • 1/2 cup shredded cheese (optional)

Preparation:

In a large skillet brown the ground turkey over medium-high heat; you can heat about 1 TBSP of olive oil and then add the meat or you can do it without the oil.  While the meat is cooking, start the quinoa per package instructions.  When the turkey looks pretty well cooked sprinkle the meat with about 1 TBSP of seasoning, lower the heat and add the frozen spinach; sprinkle another 1 TBSP over the top.  Cover and let cook about 10 minutes. When the quinoa is cooked add it to the turkey and spinach, sprinkle the last of the seasoning over the top and mix in the cheese if using.  Cook another 5-10 minutes over low heat.

This feeds all of us (keeping in mind only one of my children really eats it) and there’s enough leftover for my husband to take to lunch the next day.  Tonight, my sister ate dinner with us and there was plenty for dinner and still a lunch for tomorrow.

Tonight I made this using ground turkey I just took out of the freezer.  My daughter was home sick today so I didn’t get food shopping and had to make a last minute decision.  I just cooked it on low heat until it defrosted, then upped the heat to brown it like usual.  I did not use oil today, though last time I made it I think I did.  I don’t think I noticed a difference, although the turkey did stick to the pan a bit.  And I was using a non-stick skillet, so I think you should definitely use the oil if you’re not.  Sometimes I use cheese, and sometimes I don’t.  I did today, and it does add a savory something to the recipe.

I am obviously not a chef, and thank goodness this isn’t a food blog!  But this is a healthy and really easy weeknight dinner.  It’s great leftover too.  It might not be the prettiest dish, but it tastes so good.  Also, you can change up the vegetables- add peppers, too, or tomatoes, or change out the spinach for broccoli.  It’s very forgiving.

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