Rosemary Turkey Skillet with Creamy Pumpkin Sauce, Spinach, and Toasted Quinoa

Instructions

1. 1

   Preheat the oven to 200°C / 400°F. Spread the quinoa on a small oven-safe tray and toast it for 8 minutes, stirring once halfway through, until fragrant. Set aside.

2. 2

   Meanwhile, season the turkey with 1/2 teaspoon salt, 1/2 teaspoon black pepper, the sweet paprika, and 1 tablespoon of the chopped rosemary.

3. 3

   Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Sear the turkey for 3-4 minutes per side until nicely browned and it reaches a safe internal temperature of 74°C / 165°F. Transfer to a plate and keep the juices.

4. 4

   In the same skillet, reduce to medium heat and add the remaining tablespoon of olive oil and the butter. Add the shallot and cook for 2 minutes until softened. Stir in the garlic, red pepper flakes if using, and the remaining rosemary; cook for 30 seconds.

5. 5

   Pour in the white wine and scrape the bottom of the pan to release the browned bits. Cook for 2 minutes until slightly reduced.

6. 6

   Add the toasted quinoa and 360 ml / 1 1/2 cups of the broth. Bring to a boil, reduce the heat, cover, and cook for 14-16 minutes until the quinoa is tender and most of the liquid is absorbed.

7. 7

   Stir in the pumpkin purée, heavy cream, and the remaining 120 ml / 1/2 cup broth. Mix until the sauce is smooth. Add the Parmesan, lemon zest, and another pinch of salt and pepper; cook over low heat for 2-3 minutes.

8. 8

   Add the spinach and stir for 1-2 minutes until wilted into the sauce. Return the turkey and its juices to the skillet, spooning some sauce over the top.

9. 9

   Cook everything together for 2 more minutes over low heat so the flavors meld. Taste and adjust with more salt or pepper if needed.

10. 10

    Serve the creamy quinoa with the turkey medallions on top and plenty of pumpkin-spinach sauce.