Turkey and Quinoa Nests with Creamy Roasted Pepper Yogurt Sauce

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Lightly grease a baking tray or baking dish with half of the olive oil.

2. 2

   2. In a large bowl, combine the ground turkey, cooked quinoa, chopped spinach, egg, red onion, half of the garlic, smoked paprika, cumin, 4 g salt, and 1 g black pepper until well mixed.

3. 3

   3. Divide the mixture into 4 portions and shape them into round nests on the tray, making a gentle well in the center of each. Drizzle or brush with the remaining olive oil.

4. 4

   4. Bake the nests for 22 to 25 minutes at 200 °C / 400 °F, or until firm, lightly browned around the edges, and the turkey is fully cooked.

5. 5

   5. Meanwhile, make the sauce. In a blender or small processor, add the roasted red pepper, Greek yogurt, lemon juice, remaining garlic, 2 g salt, 1 g black pepper, and the red pepper flakes if using. Blend until smooth and creamy.

6. 6

   6. Transfer the sauce to a bowl and stir in the chopped parsley. Taste and adjust salt if needed.

7. 7

   7. Serve each warm turkey and quinoa nest with a generous spoonful of the creamy roasted pepper yogurt sauce on top or on the side. Finish with a little extra fresh parsley.

8. 8

   8. If desired, return the plated nests to the oven for 2 minutes at 180 °C / 350 °F so they are extra hot and the sauce is just slightly warmed.