This is a very easy meal that comes together quickly on a busy night. You can even add in other vegetables like: chunks of cooked potatoes, cooked eggplant, or diced green peppers. Feel free to adapt the vegetables according to your tastes and what you have on hand. The same holds true about the grains, use roughly 1 1/4 cups of any grain for this recipe: quinoa, lentils, farro, wild rice, brown rice or a blend of any of these. I used the blends sold at Whole Foods. Be sure to cook them in advance of making this stir fry. You can push the vegetables and turkey aside in the pan and scramble an egg too, then mix it into the dish. So many options!

Add the turkey into the frying pan and break it up with a flat-edge spoon. Cook through until no longer pink. Season with garlic and onion powder, salt, pepper and parsley flakes as well as some soy sauce.

In the meantime, chop the vegetables. If you bought a head of Chinese cauliflower, knock it stem side down onto a cutting board to break away the florets. Then dice into bite-sized pieces. The texture and color is more like broccoli and the taste is more like cauliflower. Push aside the cooked turkey, and add the diced garlic, cauliflower, and scallions to the hot pan. Add some olive oil and a good drizzle of soy sauce along with some seasonings. Adding diced green peppers is a good complement to this dish.

Next, heat the package of grains and set that aside. Combine the vegetables with the turkey and season further as needed. Grating some ginger into the dish will give it a little zing. Add the grains and mix everything into one cohesive dish. Last, add one bag or more of the greens and let it wilt, then take it off the heat and add it to a bowl.

Note: you can push the mixture aside and scramble an egg to add to this dish as well.

I like adding more fresh greens to individual bowls along with the stir fry. This is such a great meal and it’s super easy, fresh, nutritious, and delicious all in one bite!