Ingredients:

  • 1 lb lean ground turkey
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp sea salt
  • 2 cups cooked quinoa
  • 4 cups fresh baby spinach
  • 1 large avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 4 large eggs
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp fresh lime juice
  • 2 tbsp crumbled cotija cheese

Instructions:

  1. Heat the olive oil in a 12-inch non-stick skillet over medium-high heat.
  2. Add the ground turkey to the skillet, breaking it apart with a spatula.
  3. Stir in the smoked paprika, cumin, garlic powder, cayenne, and salt.
  4. Sauté the turkey until it is scorched and mahogany-colored, approximately 7–9 minutes. Remove from heat and set aside.
  5. Bring a pot of water to a gentle simmer.
  6. Carefully drop in the eggs and poach for 3 minutes for a runny yolk or 4 minutes for a jammy yolk.
  7. Divide the fresh baby spinach evenly among four bowls.
  8. Top the spinach with equal portions of cooked quinoa, seasoned turkey chorizo, diced avocado, cherry tomatoes, and diced red onion.
  9. Place one poached egg on top of each bowl.
  10. Garnish with chopped cilantro, a drizzle of fresh lime juice, and crumbled cotija cheese.