Saltimbocca alla Romana with Sautéed Spinach and Quinoa

Prepare the turkey: Shape ground turkey into thin, flat patties to mimic the traditional veal scaloppine.

Sautéing: Heat a heavy-bottomed skillet over medium-high heat with a whisper of olive oil. Sear the turkey patties until deeply golden and cooked through, about 3-4 minutes per side.

Deglaze: Remove the turkey, and in the same pan, toss in the fresh spinach, allowing it to wilt quickly in the residual juices; season with a touch of salt and lemon juice.

Plating: Arrange a generous mound of fluffy, warm quinoa on a plate. Place the turkey atop the quinoa and drape with the wilted spinach. Garnish with fresh sage leaves and a crack of black pepper. The dish should smell of browned meat, aromatic sage, and fresh greens.