Quinoa, Turkey, and Snow Pea Bowl

Ingredients:

• 1 cup quinoa
• 1/4 cup pine nuts
• 1/4 cup olive oil
• 1 red onion, thinly sliced
• 0.5 kg of ground turkey
• 3 cloves garlic, chopped
• 0.5 tsp pumpkin pie spice
• 200 g snow peas, halved
• 3/4 cup fresh mint, coarsely chopped
• 3/4 cup fresh parsley, coarsely chopped
• 1/4 tbsp. pomegranate seeds

Preparation:

1. Cook the quinoa according to package directions; fluff with a fork. Meanwhile, in a large nonstick skillet over medium heat, stirring occasionally, toast the pine nuts until golden brown, about 4 minutes. Transfer to a small bowl.
2. Heat 1 tablespoon olive oil in the same skillet over medium heat. Add the red onion and cook, stirring, until softened and golden, about 7 minutes. Add 1 tablespoon olive oil, ground turkey, garlic, pumpkin pie spice, 0.5 teaspoon salt, and a pinch of black pepper. Cook, breaking up the meat with a wooden spoon, until it begins to brown and is completely darkened, 3 to 4 minutes.
3. Add another 1 tablespoon of olive oil and add the peas to the pan. Cook, stirring, until bright green and crisp-tender, 1-2 minutes. Add the pine nuts and season with salt and pepper.
4. Toss the remaining 1 tablespoon of olive oil into the quinoa and season with salt and pepper to taste. Divide the quinoa and turkey among plates. Sprinkle with mint, parsley, and pomegranate seeds.