Express quinoa sauté with citrus turkey, asparagus, and warm dill ricotta

Instructions

1. 1

   1. In a small saucepan, bring the water to a boil. Add the rinsed quinoa and 1/4 tsp salt, reduce the heat, cover, and cook for 12 minutes until the liquid is absorbed. Remove from the heat and let it stand for 3 minutes.

2. 2

   2. Meanwhile, in a bowl, combine the turkey with 1 tbsp olive oil, the minced garlic, sweet paprika, red pepper flakes, lemon zest, orange zest, 2 tbsp lemon juice, 2 tbsp orange juice, 1/2 tsp salt, and black pepper.

3. 3

   3. Heat a large skillet over medium-high heat for 1 minute. Add 1/2 tbsp olive oil and cook the turkey for 5-6 minutes, stirring, until golden and fully cooked. If you prefer to check internal temperature, it should reach 165°F/74°C. Transfer the turkey to a plate.

4. 4

   4. In the same skillet, add the remaining 1/2 tbsp olive oil and the asparagus. Sauté for 3-4 minutes until tender but still crisp. Add the vegetable broth to deglaze and scrape the bottom of the skillet for 30 seconds.

5. 5

   5. Lower the heat and stir the ricotta and half of the dill into the broth and asparagus. Stir for 1 minute until you have a warm, light cream; it does not need to boil.

6. 6

   6. Add the cooked quinoa and the reserved turkey back to the skillet. Toss well for 1-2 minutes so everything is coated with the warm cream. Adjust with the remaining salt if needed.

7. 7

   7. Divide into plates and finish with the remaining dill on top. Serve immediately.