Turkey and Zucchini Picadillo with Toasted Quinoa

In a wide, heavy-bottomed skillet, brown the ground turkey over medium-high heat until it begins to crisp and turns a deep golden brown, about 6-8 minutes.

Add the diced zucchini and sauté until softened but still holding its shape.

Stir in the chopped tomatoes and raisins, allowing the mixture to simmer and reduce until the liquid is syrupy and coats the meat.

Season generously with cumin, oregano, and a splash of vinegar to balance the sweetness of the raisins.

Fold in the cooked quinoa, ensuring it absorbs the savory tomato juices, and cook until warmed through.

Serve immediately in a shallow bowl, garnished with fresh cilantro and a squeeze of lime to cut through the richness.