Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Trim and halve 12 ounces Brussels sprouts, quartering any very large ones. Peel 4 ounces yellow onion and cut into 1/2-inch wedges.

2. 2.

   Mince 2 garlic cloves. Zest and juice 1 medium lemon, keeping the zest and juice separate. Chop enough Italian parsley to yield 2 tablespoons.

3. 3.

   Place 1 pound ground turkey in a bowl, sprinkle with 1 teaspoon fine sea salt, and gently mix. Let stand while you start the vegetables and quinoa.

4. 4.

   On a large rimmed sheet pan, toss together:

   • The prepared Brussels sprouts and onion
   • 1 tablespoon extra-virgin olive oil
   • 3/4 teaspoon fine sea salt
   • 1/8 teaspoon ground black pepper

   Spread into one layer with the sprouts cut-side down. Roast for 22–25 minutes, turning the onion halfway through, until browned and tender.

5. 5.

   While the vegetables roast, rinse 1/2 cup dry quinoa in a fine-mesh sieve. Put it in a small saucepan with 1 cup water and 1/8 teaspoon fine sea salt. Bring to a boil, cover, reduce to low, and simmer for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes; fluff with a fork.

6. 6.

   While the quinoa simmers, heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add the seasoned turkey and cook for 7–9 minutes, breaking it into bite-size crumbles and letting it brown between stirs. Add the prepared garlic, 1/2 teaspoon dried oregano, and 1/8 teaspoon ground black pepper during the final minute. Cook until the turkey reaches 165°F.

7. 7.

   Remove the skillet from the heat. Stir the lemon zest, half the lemon juice, and half the chopped parsley into the turkey. Fold the other half of the lemon juice into the quinoa.

8. 8.

   Divide the quinoa between two bowls. Arrange the roasted vegetables and lemon-herb turkey over the top, spoon over any skillet juices, and finish with the other half of the chopped parsley.

Want more detail? See the temperature guide.