1 pound ground turkey, cooked.
1/2 small onion, chopped
1 cup sugar snap peas, cut off ends
1 bell pepper, chopped
2 tablespoons minced garlic
Teriyaki sauce (mix first):
1/2 cup soy sauce (Bragg’s Liquid Aminos)
2 tablespoons warm water
2 tablespoons red wine vinegar
5 tablespoons organic coconut sugar
2 tablespoons honey
1 teaspoon ground ginger
Teriyaki sauce (mix second):
1 tablespoon cornstarch
1/4 cup water
Quinoa (desired amount using measurements of manufacturer’s directions).
Chop onion, sugar snap peas, and bell pepper. Set aside.
Cook ground turkey on stove top and when it is finished, set aside.
While turkey is cooking, add desired amount of quinoa to instant pot and double the amount of water (one part quinoa and two parts water). High pressure for 1 minute on with the lid in the sealed position. Natural pressure release for 10 minutes. Set aside and cover with lid to keep warm.
Clean instant pot. Add 1 cup of water to the instant pot. Place steam rack with handles in bottom. In a bowl add onions, sugar snap peas, bell pepper, and minced garlic. Layer and add a second bow (on top) with cooked turkey. Lightly cover with parchment paper or foil. Cook in instant pot for 2 minutes on high pressure (with the lid in the sealed position). Natural pressure release for 10 minutes.
In sauce pan on stove top, mix ingredients in “first mix” of teriyaki sauce. Stir frequently.
In a bowl, mix ingredients in “second mix” of teriyaki sauce to dissolve. Then add to the first mixture and stir constantly until desired thickness.
Remove turkey and vegetables from instant pot and drain any liquid off. Place in large bowl.
Pour teriyaki sauce over turkey and vegetables and stir well.
Serve over quinoa.
Enjoy this delicious and healthy meal!