Servings: 6

Time: 30 minutes

Ingredients

  • 6 1/2 cups water
  • 5 medium carrots, diced
  • 1/2 sweet onion, diced
  • 1 1/2 teaspoons Italian seasoning
  • 1 teaspoon sea salt (to taste)
  • 2/3 cup pearl barley, uncooked
  • 12 ounces halal turkey breast, cooked and roughly chopped
  • 2 cups baby spinach

Step 1

Add the water, carrots, onions, Italian seasoning, and salt to a pot over medium-high heat.

Step 2

Once boiling, lower to a simmer and cook until the carrots are tender to crisp, about 5 to 7 minutes.

Step 3

Stir in the barley and cook for 15 minutes.

Step 4

Add the turkey and spinach and cook until the turkey is warmed through, and the spinach is wilted, about 3 minutes.

Step 5

Divide into bowls and enjoy!

Notes

One serving is approximately 2 cups. Make it gluten-free by using quinoa, gluten-free pasta, or rice instead of barley. Be sure to adjust the cooking time accordingly. For more flavor, sauté the onions and carrots in your choice of cooking oil, add minced garlic or ginger, or use broth instead of water. For more toppings, add parsley, sliced green onions, or red pepper flakes. Make it vegan by using tofu, edamame, chickpeas, or lentils instead of turkey breast. Refrigerate in an airtight container for up to 3 days.