Berbere Quinoa and Ground Turkey Saute
with tomato cucumber salsa / yogurt
Berbere spice has become a favorite in our community of cooks, so we wanted to feature it in a totally new way. This saute cooks fast once you have the quinoa ready and can easily be customized by adding more or less of the flavorful spice.
Smarts: Collard greens can be cooked for more or less time depending on whether you'd like them to be more chewy or tender. Taste the greens as they cook and adjust the cook time to fit your preference.
- Quinoa, uncooked - 3/4 cup
- Stock, any type - 1 1/2 cups
- Onions, medium and red - 1/2 , diced
- Garlic - 3 cloves , chopped
- Collard greens - 1 bunch , stems removed, leaves chopped (sub kale)
- Lemons - 1 , wedges
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Turkey, ground - 1 lb
- Salt - 1/2 tsp
- Berbere spice - 1 to 3 tsp , depending on your spice preference
- Stock, any type - 1/2 cup
- Yogurt, plain or Greek - for serving
- Tomatoes, medium - 2 , chopped
- Cucumbers - 8 oz , diced
- Oil, olive - 2 tsp
- Vinegar, red or white wine - 2 tsp
Quinoa - (Skip if made ahead for Monday.) Combine quinoa with stock (portion for quinoa) in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
Lemons - Slice into wedges.
Heat a large saute pan with first portion of cooking oil over medium heat. Add collard greens with some salt. Saute until greens are tender, 7 to 14 minutes. Add a splash of water if the pan gets dry. Set the greens aside and return the pan to heat.
To the heated pan add the second portion of cooking oil and then onions, garlic, turkey, and salt. Saute, breaking the turkey apart, until cooked through, 6 to 8 minutes.
Stir in the Berbere spice (if you're unsure how much to use, start on the lower end and add more after you taste the dish), cooked greens, quinoa, and stock (portion for saute). Bring to a simmer and simmer everything together until heated through.
Taste the quinoa and season with some more salt and pepper, if needed.
Serve the quinoa saute with yogurt and salsa on top and lemon wedges on the side. Enjoy!