About the Recipe
A lean, hypoallergenic meal that's gentle on the stomach. Quinoa is a complete protein, making this a powerhouse meal for sensitive or allergic pups.
Ingredients
1 lb Lean Ground Turkey
1 cup uncooked Quinoa, rinsed thoroughly
1 Zucchini, grated
1 cup chopped Broccoli Florets
2 cups Water or Low-Sodium Chicken Broth
Preparation
Step 1: Cook the Quinoa
In a saucepan, combine the rinsed quinoa with 2 cups of water or broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
Step 2: Brown the Turkey
While the quinoa cooks, brown the ground turkey in a large skillet over medium heat, breaking it up as it cooks. Continue until no pink remains, about 8-10 minutes.
Step 3: Cook the Vegetables
Add the grated zucchini and chopped broccoli to the skillet with the turkey. Cook for another 5-7 minutes, until the broccoli has softened and the zucchini is tender.
Step 4: Combine and Cool
Add the cooked quinoa to the turkey and vegetable mixture. Stir until everything is well combined. Remove from heat and allow to cool completely before serving.
Serving Size Guide:
Small Dogs (under 20 lbs): ¼ to ½ cup
Medium Dogs (20-50 lbs): ½ to 1 cup
Large Dogs (50+ lbs): 1 to 1.5 cups
Pro-Tip: Grating the zucchini helps it blend in seamlessly, which is perfect for picky eaters who might pick out vegetable chunks!
Storage: Refrigerate for up to 5 days or freeze for up to 3 months.