Step 1

Heat the oil in a large sauté pan over medium heat for a few minutes, 3-4 minutes.

Step 2

Add the white and light green sliced portions of the green onions to the oil along with ¼ teaspoon salt. Cook until the onions are slightly softened, 3-5 minutes.

Step 3

Add the ground turkey to the onions. Increase the heat to high and cook, breaking the meat up with a wooden spoon, until the ground turkey is fully cooked and the moisture has evaporated, 8 minutes.

Step 4

Add the garlic, ground ginger, red pepper flakes, 1 teaspoon salt, soy sauce, rice wine vinegar, and spicy sesame oil to the meat. Cook over medium heat until the garlic is fragrant and the seasoning is mixed with the meat, 2 minutes.

Step 5

Add the shredded carrots and peas to the meat. Stir to combine and let cook over medium heat while you prepare the cornstarch mixture.

Step 6

Whisk together the chicken broth, cornstarch, and fish sauce. Pour the cornstarch mixture over the meat and stir to combine. Reduce the heat to low and let the ground turkey simmer while you prepare the quinoa.

Step 7

Rinse the quinoa with cold water. Combine with 2 cups filtered water in a medium pot.

Step 8

Add a pinch of salt to the quinoa and bring to a boil over high heat.

Step 9

Cover the pot with a lid and reduce the heat to medium low. Cook the quinoa until the water is absorbed and the quinoa is cooked, about 15 minutes.

Step 10

When the quinoa is cooked, taste the turkey and add salt or soy sauce if necessary.

Step 11

Sprinkle the sesame seeds and dark parts of the green onions over the turkey.

Step 12

Serve the quinoa and ground turkey in a bowl and enjoy! Serve with sriracha if you want more heat.