Turkey Roost Recipe

Prepare the Quinoa

Rinse the quinoa under cold water in a fine-mesh strainer. In a medium saucepan, combine the rinsed quinoa and 2 cups of chicken broth. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.

Chop the Vegetables

While the quinoa cooks, dice the onion and bell pepper, and mince the garlic. Set aside.

Cook the Turkey and Vegetables

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and bell pepper, and sauté for 3-4 minutes until they begin to soften. Add the minced garlic and cook for another minute.

Add the Turkey

Add the ground turkey and turkey sausage to the skillet. Cook, breaking it apart with a spatula, for about 8-10 minutes until fully cooked and no longer pink.

Season the Mixture

Stir in the spinach, salt, black pepper, paprika, and oregano. Cook for an additional 2-3 minutes until the spinach is wilted.

Combine with Quinoa

Fluff the quinoa with a fork, then add it to the skillet with the turkey and vegetable mixture. Stir well to combine and heat through.

Serve with Feta

Remove from heat and sprinkle the dish with crumbled feta cheese before serving.