These are really easy to make and tastes better the next day so make extra for lunch. The turkey mix would also be great as a shredded cabbage salad. Nothing needs to be exact in this recipe, its pretty much foolproof! You can really add whatever you feel like, beans, lettuce, sprouts, mint, basil, soy, sweet chili sauce, brown rice – the additions are endless!
- Quinoa cooked according to directions
- 93% fat free, all natural ground turkey mince
- Fresh green cabbage
- Diced yellow onion
- Diced mushrooms
- Seeded and diced red pepper
- Shredded carrot
- Peeled chunks of ginger (or minced ginger, I was just feeling lazy at the time)
- Finely chopped garlic
- Five spice powder
- Hoisin sauce
- Chili powder
- Chopped cilantro
- Olive oil
Sweat the onions, garlic, ginger with the oil in a large fry pan over med-high heat. Once the onions are beginning to turn translucent add the mushrooms and peppers. Cook until mushrooms begin to soften. Remove the ingredients from the pan and set aside. Place the pan back on the stove, add an extra dash of oil then add in the turkey mince and cook until browned. Add back in the onion mushroom mix then sprinkle in some five spice (a little goes a long way so start with less – then you can add more later if desired) and a few tablespoons of hoisin (hoisin is quite sweet so also add a little at a time). Sprinkle in some chili powder and a bit of cracked pepper and cooked until you have reached the desired flavor.
Remove from heat, pick out the ginger chunks then stir in the cooked quinoa, carrot and chopped cilantro and serve in fresh cabbage or lettuce cups.