Ingredients

• 1.5 lb ground turkey
• 1 ½ cups uncooked quinoa
• 2 Tbsp sesame oil (divided)
• 1 cup julienned carrots
• 1 cup sliced zucchini
• 1 cup sliced red bell pepper
• ½ cup sliced button mushrooms (optional)
• ¼ cup unsalted roasted sesame seeds
• 2 Tbsp low‑sodium soy sauce or tamari
• 1 Tbsp rice vinegar
• 1 tsp freshly grated ginger
• ½ tsp ground white pepper
• 1 Tbsp chopped fresh cilantro (optional)

Instructions

1. Rinse quinoa, then combine with 3 cups water in a saucepan. Bring to a boil, reduce to a simmer, cover, and cook 15 min. Fluff and stir in 1 Tbsp sesame oil; set aside.
2. Pre‑heat the air‑fryer to 380 °F (193 °C). Toss carrot, zucchini, bell pepper, and mushrooms with the remaining 1 Tbsp sesame oil, a pinch of salt, and white pepper. Air‑fry 8‑10 min, shaking halfway, until vegetables are crisp‑tender.
3. While veggies cook, heat a large skillet or wok over medium‑high heat. Add ground turkey, breaking it up, and cook until no longer pink (≈ 6‑7 min). Season with ginger, soy sauce, and rice vinegar; stir‑fry 2‑3 min.
4. Combine the cooked turkey with the air‑fried vegetables; toss to coat evenly.
5. Serve the stir‑fry over a bed of sesame‑quinoa, sprinkle toasted sesame seeds on top, and garnish with cilantro if desired.

Macros

Whole Dish

Per Serving

510 calories, 43 g protein, 17 g fat, 50 g carbs, 14 g fiber, 5 g sugar