Low-Fat Turkey & Veg Traybake

Ingredients

• 200 g turkey mince — lean, 5% fat or less, crumbled
• 80 g quinoa — rinsed
• 80 g carrot — cut into small cubes
• 100 g courgette — cut into small cubes
• 80 g red bell pepper — deseeded and diced
• 200 ml low-sodium chicken stock — gluten-free, warm
• 10 g olive oil — mixed into mince
• 2 g ground ginger — evenly sprinkled
• 2 g fine sea salt — or to taste
• 1 g black pepper — freshly ground, optional optional

Instructions

1. Preheat the oven to 200°C and line a medium baking tray with baking paper or lightly grease it.
2. In a bowl, combine the turkey mince with olive oil, ground ginger, salt, and black pepper if using, breaking the mince into small clumps so it cooks quickly and evenly.
3. Spread the rinsed quinoa evenly over the baking tray, then scatter the carrot, courgette, and red bell pepper cubes on top in a single layer.
4. Gently pour the warm low-sodium chicken stock over the quinoa and vegetables so the grains are just covered, then nestle the seasoned turkey pieces evenly across the tray.
5. Cover the tray tightly with foil and bake for 15 minutes, then remove the foil, stir everything gently to loosen any quinoa, and bake uncovered for another 5 minutes or until the turkey is cooked through and the quinoa is tender.
6. Let the traybake rest for 3–5 minutes to steam and cool slightly, then serve small portions, keeping leftovers for another meal if your appetite is low.