Ingredients

• 1 lb lean ground turkey
• 1 cup quinoa, rinsed
• 1 ¾ cups low sodium chicken broth or water
• 1 can (15 oz) garbanzo beans (chickpeas), drained and rinsed
• 1 cup chopped broccoli (fresh or frozen)
• 1 medium zucchini, diced
• 1 red bell pepper, chopped
• 1 ½ cups chopped spinach (fresh or frozen)
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp cumin
• 1 tbsp olive oil (optional)
• Salt & pepper to taste
• Optional toppings: avocado, lemon juice, feta, hot sauce

Instructions

1. Sauté Mode (optional):
   Turn Instant Pot to Sauté. Add olive oil, then ground turkey. Cook until browned (~5 mins), breaking it up as it cooks. Add garlic, paprika, cumin, salt & pepper. Stir and cook another minute.

2. Add Remaining Ingredients:
   Add quinoa, broth, zucchini, bell pepper, broccoli, spinach, and garbanzo beans. Stir to combine.

3. Pressure Cook:
   Close lid, set valve to Sealing. Cook on High Pressure for 1 minute. Allow a 10-minute natural release, then quick release any remaining pressure.

4. Fluff & Serve:
   Fluff mixture with a fork, adjust seasoning if needed, and serve with optional toppings.

Macros

Per 250g (~1c): 350 calories, 28g protein, 10g fat, 35g carbs, 10g fiber, 4g sugar