Quinoa with Ground Turkey

1. Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.

2. Heat olive oil in a skillet over medium heat. Cook and stir onion and red bell pepper in the hot oil until tender and starting to brown, about 10 minutes; season with salt.

3. Generously season ground turkey with salt and pepper; add to onion mixture and increase temperature to medium-high. Cook and stir turkey mixture until almost browned and crumbly, 5 to 7 minutes; drain excess grease and reduce heat to medium-low. Add garlic, sage, and rosemary to turkey mixture; cook and stir until fragrant and turkey is browned, 2 to 3 minutes more.

4. Mix quinoa into turkey mixture and cook until quinoa is heated through, 2 to 3 minutes. Add Mizithra cheese to quinoa and turkey and remove skillet from heat; season with salt and pepper.

Cook's Note:

I don't usually put exact salt and pepper measurements because everyone's preferences are different. However, if you do not add enough salt and pepper to the ground turkey, this dish will be bland. So make sure it is done generously and not a light dusting. The cheese will also add a little saltiness to the dish at the end.

Substitute 1/4 cup ricotta cheese and 1/4 Romano cheese for the Mizithra cheese if desired.

Sea salt can replace the Himalayan salt.