Turkey & Kale Stir Fry
My recent trip to our local farmers market made me even more thrilled about creating more delicious recipes to share with you all.
I loved just how crisp and bright green the kale bunches were! I couldn’t help but grab a couple and cook with it.
I found ground turkey in the fridge leftover from home made taquitos I recently made. Perfect! It shall be ground turkey with kale and mushrooms stir fry over warm fluffy quinoa. Simply yum and best of all – healthy.
I encourage you to make this. Kids and adults will enjoy it.
- 1/2 lb ground turkey (Trader Joe’s has a very good pre packaged one)
- 5-6 cremini mushrooms, sliced
- 3-4 stalks of fresh kale (spine removed and chopped)
- 3 garlic cloves, minced
- 1 shallot, peeled and minced
- 1 roma tomato, cubed
- 3 tablespoons peanut oil
- 2 tablespoons butter, separated
- 1 cup uncooked quinoa (you may use any quinoa variety)
- 2 tablespoons kikkoman soy sauce (or any soy brand you have handy)
- 1-2 teaspoons ground cumin
- 1-2 teaspoons garlic powder
- 1-2 teaspoons sweet Hungarian paprika
Warm your frying pan and place 1 tablespoon of butter and 3 tablespoons of peanut oil. Make sure the butter is melted and pan is hot.
Sauté the shallots for 2-3 minutes, add the tomato and then the garlic. Take your time making sure this step is cooked through about 5-6 minutes. Season this with salt and pepper.
While you are sautéing place 1 cup of quinoa in a medium sauce pan, pour 2 cups of filtered water in. Season with salt and pepper and drop in 1 tablespoon of butter. Turn on heat to medium high and place lid on. Keep a close eye. It will bubble up! When you see that it is boiling, turn heat on low simmer and crack the lid open letting some steam out.
Back to the sauté – add the ground turkey to the pan. Break it up so you won’t have clumped turkey pieces. Within the first 3 minutes, begin seasoning with: cumin, garlic powder and paprika. Taste it and add salt and pepper according to your taste.
Add in the mushrooms and kale. Add soy sauce and taste again, adjust seasoning if you must. Place the lid on and simmer covered for 6 minutes or so, just enough time to wilt the kale and let mushrooms cook through.
At this point quinoa should be done and fluffy. Place the cooked quinoa in a bowl, top with the kale and turkey and enjoy.