1 tablespoon[13.5 g] Extra Virgin Olive Oil (Divided)
1 dash[0.63 ml] Kosher Salt (To taste)
1 dash[0.63 ml] Black Pepper (To taste)
2 tbsp chopped[20 g] Onions
0.25 cup, chopped[28.5 g] Red Bell Pepper
4 oz[112 g] Ground Turkey (93/7)
0.75 tsp[3.75 ml] Water
1 tbsp[14 g] Coconut Aminos
4 large leaf[60 g] Lettuce
Directions
Cook the quinoa according to package directions. Once cooked, drizzle with half of the olive oil and season with salt and pepper. Fluff with a fork and set aside.
2. In a skillet, heat the remaining olive oil over medium heat. Add onion and bell pepper. Then sauté 3–4 minutes.
3. Add turkey and cook until browned, then stir in water and coconut aminos. Simmer briefly to retain moisture.
4. Stir in the cooked quinoa and mix well to combine.
5. Spoon the mixture into the lettuce leaves and serve.
6. Season with additional salt and pepper to taste.
