| 14 | 70 | 160 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 1 h | 8 |
| 454 gm | Ground turkey, extra lean |
| 1 medium pepper(s) | Orange bell pepper (diced) |
| 1 medium pepper(s) | Red bell pepper (diced) |
| 1 medium pepper(s) | Yellow bell pepper (diced) |
| 1 medium | Yellow onion (chopped) |
| 2 tbsp | Garlic (minced) |
| 1 can(s) (15oz) | Tomato sauce, canned (with juice) |
| 1 can(s) (13oz) | Diced tomatoes, canned |
| 2 cup | Beef broth (stock) |
| 2 tbsp | Maple syrup |
| 1 tbsp | Worcestershire sauce |
| 2 tbsp | Italian herb seasoning, McCormick |
| 1 cup | Quinoa, cooked (1/3 cup dry) |
| 1 dash | Salt and pepper (to taste) |
Step 1: In a large pan, cook the ground turkey over medium heat until it begins to brown and reaches an internal temperature of 74 C/165.2 F.
Step 2: Add the peppers, onion, and garlic to the turkey and sauté for five minutes.
Step 3: Stir in the tomato sauce, diced tomatoes (with juice), beef broth, maple syrup, Worcestershire sauce, salt, and pepper.
Step 4: Reduce the heat to low, cover, and simmer for 45 minutes.
Step 5: While the soup is simmering, prepare the quinoa as per package instructions (this should take approximately 15-20 minutes).
Step 6: When the timer goes off, stir in the cooked quinoa and Italian seasoning and serve.
Tips:
| Grain | 0.4 |
| Meat | 0.6 |
| Vegetables | 1.6 |
