Spiced ground turkey-quinoa bowl with yogurt-tahini sauce from Fine Cooking Magazine, Feb/Mar 2019 (page 30) by Lynne Curry

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Notes about this recipe

  • dinnermints on July 03, 2020

    This was quick and delicious! I used a different grain, and didn’t have olives nor tomatoes - used marinated artichoke hearts and roasted portobello mushrooms instead. Also used frozen spinach instead of fresh. The turkey mixture and yogurt sauce are a great base, and then whatever veggies can be used. Nicely spiced.

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