MY GROUND TURKEY-CURRY-SHITAKE MUSHROOMS and QUINOA POKE BOWL

I became familiar with the “Poke Bowls” meal style years ago and I must tell you that I can’t get enough of them. I can create any combination of ingredients that I want, put them all in a bowl and BOOM, it is always a hit and so delicious. Therefore, here is more POKE! Smile.
 
Category:  Entrée  
Approx. Prep and Cook Time:  under 30 Minutes
Approximate Cost:    $11.19 or $3.73 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   
Servings: 3+
 
Ingredients
½ lb. Ground turkey ($2.80)
1 tsp. Curry (.10)
1 ½ tsp. Turmeric (1 for the turkey and ½ for the quinoa) (.10)
2 tsp. Roasted Garlic and Herbs (1 for the quinoa and 1 for the turkey) (.15)
2 tbsp. Angie’s basting olive oil (1 for the quinoa and 1 for the turkey) (.80)
1 c. Quinoa (1.00)
2 c. chicken stock ($1.50)
5 shitake mushrooms (.60)
1 Avocado ($1.40)
1 Tomato chopped large (.50)
1 15 oz. can black beans, drained, rinsed and drained again ($1.25)
1 8oz. can of sweet corn (drained, rinsed and drained again) (.99)
 
Directions

• In a saucepan over medium start the quinoa. Add to 2 c. of broth (chicken or beef), ½ tsp. turmeric, 1 tsp. roasted garlic and herbs, the mushrooms and 1 tbsp. of my basting olive oil. Bring to a boil, stir, reduce heat to low, cover, cook 20 min.
• Season and sear the turkey with 1 tsp. turmeric, 1 tsp. roasted garlic and herbs and 1 tbsp. of my basting olive oil.
• In a skillet over medium, sauté the ground turkey until golden brown.
• Prep all your toppings for the bowls and set aside until plating time.
• Time to check the quinoa, by now is cooked, therefore time to start plating!

 
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oi