Ingredients:

  • 1 lb (450g) lean ground turkey (93% lean)
  • 1 tbsp (15ml) extra virgin olive oil
  • ½ tsp (3g) sea salt
  • ½ tsp (2g) cracked black pepper
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 tsp (2g) dried oregano
  • ½ tsp (1g) smoked paprika
  • ½ cup (80g) Kalamata olives, pitted and halved
  • ½ cup (75g) sun-dried tomatoes, drained and chopped
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15ml) capers, drained
  • 2 cups (60g) baby spinach, packed
  • 2 cups (360g) cooked quinoa
  • ½ cup (60g) crumbled feta cheese
  • ¼ cup (15g) fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a 12-inch large skillet over medium-high heat until shimmering. Add the ground turkey, breaking it apart with a spatula. Cook undisturbed for 3-4 minutes to develop a deep brown crust, then stir and cook until no pink remains.
  2. Lower the heat to medium. Stir in the diced onion and cook until translucent (about 3 minutes). Add the minced garlic, oregano, and smoked paprika, stirring constantly for 60 seconds until fragrant.
  3. Pour in the lemon juice and capers, scraping the bottom of the pan to release the browned bits (fond). Fold in the sun-dried tomatoes and Kalamata olives. Stir in the baby spinach and cook just until the leaves wilt.
  4. Divide the cooked quinoa into four bowls. Top each bowl with the turkey mixture and garnish with crumbled feta cheese and chopped fresh parsley.