Grab n' Go
K-12
Lunch
Mediterranean Turkey Bowl
If you’re looking for a refreshing, nutritious menu option, try this colorful bowl. It combines turkey medallions coated with zesty pesto, layered over crunchy veggies and topped with crumbled feta and olives.
Ingredients
2 tsp.
Pesto
1 cup(s)
Baby spinach
1 tsp.
Olive oil
1 tbsp.
Feta, crumbled
½ cup(s)
Cucumber, chopped (peel on)
2 tbsp.
Roasted red peppers, chopped (drained)
1 tsp.
Kalamata olives, chopped (optional)
½ cup(s)
Multicolored quinoa
Directions
- 1. Cook quinoa according to directions. Set aside.
- 2. In a bowl, place the spinach and toss with the olive oil.
- 3. Layer on quinoa, cucumber and red peppers.
- 4. Coat the medallions with the pesto, and layer on top of the vegetables and garnish with the cheese and olives.
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