Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Scrub 1 pound carrots and cut diagonally into 1/2-inch-thick pieces. Finely dice 1 small yellow onion (about 4 ounces). Mince 2 garlic cloves, keeping them separate so one can go into the sauce.

2. 2.

   Place 1 pound ground turkey in a bowl, sprinkle evenly with 1 teaspoon extra-fine sea salt, and gently mix. Let it season while you start the carrots and quinoa.

3. 3.

   Toss the carrots on a large rimmed baking sheet with:

   • 2 teaspoons extra-virgin olive oil
   • 1/2 teaspoon ground cumin
   • 3/4 teaspoon extra-fine sea salt

   Spread in one layer and roast for 22–25 minutes, turning once, until browned at the edges and tender.

4. 4.

   Rinse 1/2 cup dry tri-color quinoa in a fine-mesh strainer. Put it in a small saucepan with 1 cup water and 1/8 teaspoon extra-fine sea salt. Bring to a boil, cover, and reduce to low. Simmer for 15 minutes, then remove from the heat and leave covered for 5 minutes. Fluff with a fork.

5. 5.

   While the quinoa cooks, stir together the yogurt sauce:

   • 1/2 cup plain whole-milk Greek yogurt
   • 1 tablespoon juice squeezed from 1/2 lemon
   • 1 minced garlic clove

   Set aside until serving.

6. 6.

   Heat the remaining 1 teaspoon extra-virgin olive oil in a large skillet over medium heat. Add the diced onion and cook for 4–5 minutes, stirring, until softened.

7. 7.

   Add the remaining 1 minced garlic clove, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, and 1/4 teaspoon ground black pepper to the onion. Stir for 30 seconds, then add the seasoned turkey. Cook for 7–9 minutes, breaking it into small crumbles, until it reaches 165°F. Stir in 2 tablespoons water and scrape up the browned juices to keep the turkey moist.

8. 8.

   Divide the quinoa between two bowls. Arrange the roasted carrots and spiced turkey alongside it, then spoon the lemon-yogurt sauce over the top.

Want more detail? See the temperature guide.