(Recipe from Rachel Cooks)
•1 tablespoon olive oil
•20 ounces ground turkey breast
•one small yellow onion, sliced into thin half moons
•16 ounces of mushrooms, cut into slices
•4 tightly packed cups baby kale leaves
•2 cups chopped tomatoes (I used 10 Campari tomatoes cut into quarters)
•3/4 cup dry white wine
•3 cups cooked quinoa
•2 tablespoons fresh herbs, minced (I recommend a mixture of basil, oregano and parsley)
•parmesan to garnish (optional)
In a large high-sided skillet, heat oil over medium heat. Add turkey and onions and season with salt and pepper. Break up the turkey and cook until turkey is cooked through and brown.
Remove turkey and onions to a bowl and add mushrooms to pan. (You can do this in batches as well if need be to get them nice and brown.)
Sauté mushrooms until golden brown and cooked. Add tomatoes and kale and cook until kale is wilted.
Increase heat to medium high and turkey and onion mixture back in. Add wine.
Bring to a boil and cook until wine is reduced by about half.
Reduce heat to medium-low and stir in quinoa and herbs. Continue to cook until warmed through, serve with freshly grated parmesan cheese.
I like to add crushed red pepper or a clean hot sauce to give this a little kick!