Turkey Tenderloin Quinoa Bowl
Wash and trim tenderloin
Season with 1 tbsp olive oil, 4 cloves of minced garlic, 1 tsp oregano, 1 tsp cumin, 2 tbsp chili powder, 1/2 tsp unsweetened cocoa powder, 1/2 tsp cinnamon, and 2 tbsp brown sugar
Rub marinade on tenderloin, allow to sit for 1 hour room temp or overnight in the fridge
Preheat oven to 375
Spray baking dish with pam to bake tenderloin, cover with foil and bake for 20min, uncover and bake for another 5-7minutes
Wash and slice romaine, Rinse chickpeas
Cook quinoa according to package instructions
Thinly slice/ shave Brussel sprouts
Season brussels, chickpeas, and cooked quinoa with black pepper, a little olive oil, and za'atar, keep each separate and stir well
Bake at 400: chickpeas and toasted quinoa 20-25minutes, depending on how crunchy you want your quinoa to be, brussels ~15 minutes/ add these to the oven at the end
Combine all in a bowl
Top veggies and quinoa with olive oil, lemon juice, and shaved parmesan cheese
(if prepping day before- season and rub pork tenderloin to put in fridge overnight, cook chickpeas, brussels, and quinoa day before and reheat while baking pork tenderloin)
Brussel Sprouts - Calcium, Iron, Magnesium, Potassium, Vitamin C, Protein
Shaved parmesan Cheese - Calcium, Phosphorous, Vitamins A, B2/riboflavin, B12/cobalamin, and K, Zinc, Protein
Chickpeas - Calcium, Choline, Iron, Magnesium, Phosphorus, Potassium, Selenium, Beta carotene/Vitamins A, B1/ thiamine, B2/riboflavin, B3/niacin, B5/pantothenic acid, B6/pyridoxine, B9/folate, and K, Zinc, Fiber, Protein
Romaine lettuce - Calcium, Magnesium, Phosphorous, Potassium, beta carotene/ Vitamins A, B9/folate, C, and K
Quinoa - Magnesium, Manganese, Phosphorus, Zinc, Vitamin b9/folate, Fiber, Protein
Turkey - Phosphorous, Selenium, Vitamins b3/niacin, b6/pyridoxine, b12/cobalamin, Zinc, Protein, Choline