Recipe & Photo from Food Network Magazine, July/August 2018
Serves 4
Prep time = 40 min.
1 cup quinoa 1/4 cup pine nuts 1/4 cup extra-virgin oilve oil 1 red onion, thinly sliced 1 pound ground turkey 3 cloves garlic, sliced 1/2 teaspoon pumpkin pie spice Kosher salt and freshly ground pepper 8 ounces snow peas, halved 3/4 cup fresh mint, roughly chopped 3/4 cup fresh parsley, roughly chopped 1/4 cup pomegranate seeds
1. Cook the quinoa as the label directs; fluff with fork. Meanwhile, toast the pine nuts in a large nonstick skillet over medium-high heat, stirring occasionally, until golden, about 4 minutes. Transfer to a small bowl. 2. Heat 1 tablespoon olive oil in the same skillet over medium-high heat. Add the red onion and cook, stirring occasionally, until softened and browned in spots, about 7 minutes. Add 1 tablespoon olive oil, the turkey, garlic, pumpkin pie spice, 1/2 teaspoon salt and a few grinds of pepper. Cook, breaking up the meat with a wooden spoon, until beginning to brown and no longer pink, 3 to 4 minutes. Add 1 more tablespoon olive oil and the snow peas to the skillet and cook, stirring, until bright green and crisp-tender, 1 to 2 minutes. Stir in the pine nuts and season with salt and pepper. 3. Stir the remaining 1 tablespoon olive oil into the quinoa and season with salt and pepper. Divide the quinoa and turkey mixture among bowls. Top with mint, parsley, and pomegranate seeds.
