Express Red Quinoa Bowl with Rosemary Turkey, Sautéed Grapes, and Citrusy Tahini Sauce

Instructions

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   1. In a small saucepan, bring the red quinoa, 2 cups water, and 1/2 teaspoon salt to a boil. Reduce the heat, cover, and cook for 15 minutes until the quinoa is tender and the liquid is absorbed. Remove from the heat and let it rest, covered, for 5 minutes.

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   2. Meanwhile, in a bowl, combine the turkey with the fresh rosemary, garlic, 1 tablespoon olive oil, 1/4 teaspoon salt, and black pepper.

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   3. Heat a large skillet over medium-high heat for 1 minute. Add the turkey and cook for 5 to 6 minutes, stirring, until nicely browned and it reaches a safe internal temperature of 165°F / 74°C. Transfer to a plate.

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   4. In the same skillet, add the remaining 1 tablespoon olive oil and the red grapes. Sauté for 2 minutes until lightly blistered and juicy, but not falling apart.

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   5. Add the baby spinach to the skillet with the grapes and cook for 30 to 60 seconds, just until wilted. Return the turkey to the skillet and toss for 30 seconds to combine the flavors.

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   6. In a small bowl, whisk together the tahini, lemon juice, honey, ground cumin, cold water, and the remaining 1/4 teaspoon salt until smooth and pourable.

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   7. Fluff the red quinoa with a fork and divide it among 4 bowls. Top with the warm turkey, grape, and spinach mixture.

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   8. Finish with the citrusy tahini sauce and the sliced almonds. Serve right away.

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   9. If you prefer to keep everything warm before serving, you can hold the assembled bowls in a low oven at 200°F / 95°C for up to 5 minutes.