Careme

Instructions

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1. 1.

   Heat the oven to 425°F and line a large rimmed baking sheet with parchment. Gently mix 1 lb ground turkey with 1 teaspoon extra-fine sea salt in a bowl; refrigerate while preparing the vegetables.

2. 2.

   Trim 1 lb Brussels sprouts and halve them lengthwise, quartering any especially large ones. Finely grate 1 medium lemon to obtain 1 teaspoon zest, then squeeze out 3 tablespoons juice. Mince 2 garlic cloves, keeping them separate.

3. 3.

   Toss the sprouts on the baking sheet with:

   • 1 teaspoon extra-virgin olive oil
   • 1/2 teaspoon dried oregano
   • 3/4 teaspoon extra-fine sea salt

   Arrange cut-side down in a single layer. Roast for 25–30 minutes, until browned and tender.

4. 4.

   Meanwhile, rinse 1/2 cup dry tri-color quinoa in a fine-mesh sieve. Combine 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 let stand, covered, for 5 minutes. Fluff with a fork.

5. 5.

   Make the lemon-yogurt sauce by stirring together:

   • 1/3 cup plain whole-milk Greek yogurt
   • 1 tablespoon lemon juice
   • 1 minced garlic clove

   Stir in 1 tablespoon water to make a spoonable sauce.

6. 6.

   While the quinoa cooks, heat 1 teaspoon extra-virgin olive oil in a large nonstick skillet over medium-high heat. Add the seasoned turkey, pressing it into an even layer. Let brown undisturbed for 3 minutes, then break it into bite-size crumbles and cook for 4–6 minutes more.

7. 7.

   Add the following to the turkey:

   • 1 minced garlic clove
   • 1 teaspoon dried oregano
   • 1/4 teaspoon ground black pepper

   Stir for 1 minute, until fragrant and the turkey reaches 165°F. Remove from the heat and stir in 1 tablespoon lemon juice and 1/2 teaspoon lemon zest.

8. 8.

   Fold 1 tablespoon lemon juice and 1/2 teaspoon lemon zest into the quinoa. Divide the quinoa between two bowls, arrange the turkey and roasted sprouts alongside it, and spoon the lemon-yogurt sauce over each bowl.

Want more detail? See the temperature guide.