Carrot, Tomato, and Spinach Quinoa Pilaf with Ground Turkey

Heat 2 teaspoons olive oil in a saucepan over medium heat; cook and stir onion in hot oil until translucent about 5 minutes. Reduce heat to medium-low stir quinoa with the onion and cook stirring constantly until the quinoa is lightly toasted about 2 minutes.

Pour water into the saucepan; add bouillon granules black pepper and thyme. Bring the liquid to a boil place a cover on the saucepan reduce heat to low and cook at a simmer until the quinoa softens about 5 minutes.

Stir carrot into the quinoa mixture replace cover and continue to cook at a simmer until water is completely absorbed about 10 minutes more.

Remove saucepan from heat. Stir tomato and baby spinach into the quinoa mixture until the spinach wilts about 2 minutes.

Heat 2 tablespoons olive oil in large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly 5 to 7 minutes; drain and discard grease. Reduce heat to medium-low. Stir black beans with the turkey; cook and stir until the beans are hot 2 to 3 minutes; add the quinoa mixture stir and cook until heated through about 5 minutes more.