35 Mins

• 1 lb Ground Turkey
• 1 cup Finely Chopped Broccoli
• ½ cup Grated Carrots
• 4 cups Cooked Quinoa
• 1 Tbsp Cooking Oil
• ½ cup Diced Onion
• 4 Tbsp Minced Garlic
• 2-3 Scallions, roughly chopped
• ½ cup Soy Sauce
• 2 Tbsp Rice Wine Vinegar
• 1 Tbsp Brown Sugar
• 1 tsp grated fresh Ginger
• 1 Tbsp Cornstarch
• ¼ cup Water
• 2 Tbsp Warm Water

To prepare Teriyaki sauce: 

In small bowl, whisk together 2 tablespoons warm water and cornstarch until cornstarch is completely dissolved. Mix soy sauce, water, red wine vinegar, sugar,  2 tablespoons minced garlic, and ginger in small saucepan over medium heat. Stir with whisk until sugar dissolves. Slowly whisk in cornstarch mixture and simmer until thickened. Remove from heat and set aside.

Heat vegetable oil in large skillet over medium-high heat. Add diced onions and cook until soft.

Crumble ground turkey and rest of minced garlic into pan and cook until turkey is half cooked. Add grated carrots and chopped broccoli and continue to cook until turkey is no longer pink.

Pour teriyaki sauce over cooked turkey and vegetable mixture and stir. Simmer 5 minutes to combine flavors.

Spoon meat over quinoa. Garnish with scallions and serve immediately.