Step 1

Rinse your quinoa under some water to clean off any impurities.

Step 2

Cook your quinoa according to the packaging. I use a rice cooker with a 1 cup quinoa to 2 cups water ratio.

Step 3

Cut your red onion into thin slices from root to shoot.

Step 4

In large mason jar, add 1 tsp of salt, 1 tbsp of sugar, 1½ cups water, and 1½ cups distilled vinegar. Stir to dissolve the solids.

Step 5

Add the onions into the mason jar and top with more water and vinegar if necessary to cover the onions. Cap the jar and move it into the fridge to allow the onions to pickle.

Step 6

Wash your red peppers and kale first.

Step 7

Cut the peppers into a small to medium dice and the onion into a small dice.

Step 8

Remove the leaves from the stems of the kale and roughly chop them into smaller pieces. Massage the kale leaves by squeezing them in your hands for 20-30 seconds. This will help soften the leaves and take away some bitterness.

Step 9

In a large skillet over medium high heat, add 1 tbsp of oil and dump in your onions and peppers. Salt lightly.

Step 10

Once the onions have started to develop some color, add in your kale and cover for 1 minute to help it wilt down.

Step 11

Stir the contents of the skillet and then add 1 tbsp of minced garlic and season the vegetables to taste. Reserve to the side until the remainder of your components are ready.

Step 12

In a large skillet over medium high heat, drizzle in 1 tbsp of oil and add the turkey to brown. Season with salt and pepper to your liking.

Step 13

Flip the turkey over after a few minutes to brown the other side. When it is about 85% of the way finished, add in 2 tsp of paprika and 1 tsp ground coriander.

Step 14

Mix in the seasonings until they are well distributed. Once the turkey is finished cooking, set it aside until everything else is ready.

Step 15

In a small bowl, mix the mayo, yogurt, lime juice, and sriracha together. Season with salt to taste.

Step 16

Divide the mayo out into 5 small ramekins to be placed into the final dish.

Step 17

In a large skillet with the vegetables, add in the turkey and quinoa. Mix thoroughly to incorporate. Taste test and adjust flavors as needed.

Step 18

This recipe makes 5 servings. Divide the contents of the skillet evenly between 5 servings. Each dish gets one ramekin of the sriracha lime mayo.

Step 19

If you are taking the meals away from your home, I would also add in some of the pickled red onions to each dish. If you eat the meals at home, you can take the onions from the jar after you reheat.