1-1/2 to 2 lbs lean ground turkey
1 green bell pepper, diced
1 onion, diced
5 stalks celery, diced
4 cloves garlic, minced
1 tbsp either grassfed butter or coconut oil
3-3/4 cups chicken broth or water
3 tbsp dried parsley
2 to 2-1/2 tsp creole seasoning (I like to use Wildtree)
1-1/2 tsp ground sage
1-1/2 cups quinoa, rinsed
1 (15 oz) can red beans, drained and rinsed
#1. Brown the turkey. Drain the fat & rinse under very hot water to remove extra fat. Return to the skillet. Add the diced onion, bell pepper, garlic, celery plus 3/4 cup of the chicken broth. Cook over medium heat until the veggies are tender.
#2. Add the parsley, creole seasoning and sage and mix well. Add the quinoa and the remaining 3 cups of chicken broth. Place a tight fitting lid on the skillet and bring to a quick boil. Reduce the heat to low and cook for another 15-20 minutes.
#3. Once the quinoa is cooked, fluff and add beans, tossing everything together. Serve in lettuce shells or in a bowl and enjoy!