Warm Arugula, Asparagus, and Turkey Quinoa with Goat Cheese

What you'll need:

2 cup water
2 cup quinoa
12 asparagus, quartered
2 tsp olive oil
1 small onion, diced
3 garlic cloves, minced
2 cups cooked turkey or chicken, cubed
4-5 cups arugula
2 fresh lemons, juiced
4-5 tbsp pesto
pepper
salt
goat cheese

Combine water and quinoa in a medium saucepan. Bring to boil over medium heat. Stir, reduce heat, cover, and let simmer for 15-20 minutes.

While the quinoa is cooking, heat olive oil in a stir-fry pan or wok, then add asparagus and onion. Let simmer for 7-10 minutes or until the onion softens. Add garlic and let simmer for a couple more minutes before adding the turkey. Cook on low heat for 5 minutes.

Now, add the cooked quinoa and arugula to the stir-fry pan or wok, and stir until combined. Add the lemon juice, pesto, pepper, and salt. Again, stir until combined. Once the arugula has wilted a bit, remove from heat.

Serve with soft goat cheese and/or caramelized onion hummus. We used both!