1 cup quinoa
1/4 cup pine nuts
1/4 cup extra-virgin olive oil
1 red onion, thinly sliced
1 pound ground turkey
3 cloves garlic, sliced
1/2 teaspoon pumpkin pie spice
Kosher salt and freshly ground pepper
8 ounces snow peas, halved
3/4 cup fresh mint, roughly chopped
3/4 cup fresh parsley, roughly chopped
1/4 cup pomegranate seeds
Cook the quinoa as the label directs; fluff with a fork. Meanwhile, toast the pine nuts in a large nonstick skillet over medium-high heat, stirring occasionally, until golden, about 4 minutes. Transfer to a small bowl.
Heat 1 tablespoon olive oil in the same skillet over medium-high heat. Add the red onion and cook, stirring occasionally, until softened and browned in spots, about 7 minutes. Add 1 tablespoon olive oil, the turkey, garlic, pumpkin pie spice, 1/2 teaspoon salt and a few grinds of pepper. Cook, breaking up the meat with a wooden spoon, until beginning to brown and no longer pink, 3 to 4 minutes. Add 1 more tablespoon olive oil and the snow peas to the skillet and cook, stirring, until bright green and crisp-tender, 1 to 2 minutes. Stir in the pine nuts and season with salt and pepper.
Stir the remaining 1 tablespoon olive oil into the quinoa and season with salt and pepper. Divide the quinoa and turkey mixture among bowls. Top with the mint, parsley and pomegranate seeds.
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