16ouncesground turkey(use ground turkey breast, if desired)
1smallyellow onion, sliced into thin half moons
16ouncesmushrooms, sliced
4cupstightly packed baby kale(5 oz. package)
2cupschopped tomatoes
¾ cupdry white wine
3cupscooked quinoa
¼ cupfresh herbs, minced (I recommend a mixture of basil, oregano and parsley)
Parmesan cheese to garnish
Instructions
In a large high-sided skillet, heat oil over medium heat. Add turkey and onions and season with salt and pepper. Break up the turkey and cook until turkey is cooked through and brown.
Transfer turkey and onions to a bowl and add the mushrooms to the pan. Sauté mushrooms until golden brown and cooked.
Add tomatoes and kale and cook until kale is wilted.
Increase heat to medium high and add turkey and onion mixture back in. Add wine. Bring mixture to a boil and cook until wine is reduced by about half.
Reduce heat to medium-low and stir in quinoa and herbs. Continue to cook until warmed through.
Serve immediately, garnished with freshly grated Parmesan cheese.
Video
Notes
Make Ahead Tip: Cook the quinoa ahead of time and refrigerate or freeze it. I usually cook the entire package at once and freeze it . It thaws out quickly. Try Instant Pot Quinoa.
Spinach can be substituted for the kale.
Any type of tomato can be used. Choose whatever looks best. If you use grape or cherry tomatoes, cut them in half before adding them to the skillet.