Start by preparing your vegetables: finely chop your onion, and chop your bell peppers using either a vegetable chopper or a knife, per preference.

Add avocado oil to a 6-7 quart dutch oven or pot on medium heat. Once your oil is hot, add in your finely chopped onions and sauté for 1-2 minutes until they become translucent. Then add in your ground chicken or turkey. Use a meat masher to break apart the meat and the season with salt, pepper, and garlic powder, to taste. Cook for 6-7 minutes or until your chicken or turkey is no longer pink.

Next add in your chopped bell peppers, season with more salt, pepper, and garlic powder, to taste and then stir. Let your vegetables cook for 2-3 minutes until they begin to slightly soften.

Add in your tomato paste, diced and fire roasted tomatoes with green chiles, rinsed and drained quinoa and chicken bone broth to the dutch oven. Stir until everything is well combined. Bring your pot to a low rolling boil, stirring occasionally. Once boiling, lower the heat to medium low and cover the pot and let cook for about 20 minutes or until most of the liquid is gone and the quinoa is nicely cooked and fluffy. You will need to stir occasionally to prevent the quinoa from sticking to the bottom of the pan.

Once the quinoa is cooked through, remove your pot from the heat and serve your dish. Garnish with cheese, red pepper flakes and freshly chopped parsley or cilantro, if using!

Hint: This dish is also great for meal prep and can be pre-portioned into glass air-tight containers to enjoy later!