Herb-Crusted Turkey and Zucchini Skillet with Lemon-Garlic Quinoa

Heat half the olive oil in a large heavy-bottomed skillet over medium-high heat. Add the ground turkey, seasoning with salt, pepper, and dried oregano. Break it up with a wooden spoon until deeply browned and fragrant, about 6-8 minutes.

Toss in the pepper and onion blend. Sauté until the peppers soften and the onions turn translucent, about 5 minutes.

Stir in the zucchini spirals and cook for just 2 minutes—they should retain a slight 'al dente' snap. Remove everything from the pan to a plate.

In the same pan, add the remaining oil and the pre-cooked quinoa. Toast the quinoa for 3 minutes until it crackles and develops a nutty aroma.

Deglaze the pan with balsamic vinegar and honey, stirring constantly until the liquid reduces to a sticky, glossy glaze that coats the grains.

Return the turkey and vegetable mixture to the skillet. Toss everything together over low heat for 1 minute to marry the flavors.

Plate in a wide shallow bowl. Garnish with a squeeze of fresh lemon juice, a pinch of flaky sea salt, and a handful of fresh parsley if desired.