serves 4-6

Ingredients:

• 1 lb. organic ground turkey
• 1 tbsp. olive oil
• 1 tbsp. sesame oil
• 1/4 cup coconut aminos
• 1/4 cup coconut brown sugar
• 1/2 red onion, chopped
• 3 garlic cloves, minced
• 2" fresh ginger root, minced
• 2 cups fresh or frozen butternut squash
• 2 cups baby bella mushrooms, sliced
• 4 cups organic baby spinach
• 1 cup quinoa, dry
• 2 cups low-sodium broth or filtered water

Directions:

Pour quinoa and broth/water into a saucepan, bring to a boil, reduce heat to low and cover to cook for 15 minutes or until water is absorbed. Set aside. Brown the turkey and set aside. Heat olive oil in a skillet over medium-high heat and add onion, garlic and ginger, sauté until fragrant (about 3 minutes). Add squash and mushrooms, cooking for 5-7 minutes, add spinach and stir, reduce the heat to medium-low. In a small bowl, whisk together the sesame oil, coconut aminos and brown sugar. Pour the sauce into the skillet, add the ground turkey, stir and let cook for another 5 minutes. Serve over cooked quinoa.