You’ll need 2 skillets. In the first one, heat the olive oil and butter until melted. Saute the scallion until translucent.

Add the garlic and quinoa. Stay at the pan and stir or turn as it gets coated. Don’t allow the garlic to burn, nor the quinoa. We’re infusing flavour, not cooking it.

Set aside after about 3 minutes.

In the second skillet or fry pan, place the other tablespoon of oil and butter, and when heated, cook the ground turkey. Break up the clumps with a fork. Keep turning over until the pieces are cooked through. This will only take 5 minutes. Add the peas and pepper, simmer for only 1 minute more, and set that pan aside. Toss in some minced fresh parsley for added boost and colour.

Resume working with the first skillet, and add the 2 cups of liquid, a dash of salt and cover. Cook, covered tightly, for 15 minutes on low heat until all of the water is absorbed. You will see little spirals all about the quinoa as it breaks down and is cooked. That’s normal.

Add the contents of the 2 pans together into one and keep covered until ready to serve. We liked the dish very slightly al dente, but preferences change and you may like your softer. Experiment.