Middle Eastern Ground Turkey and Spinach Bowl with Toasted Almonds and Quinoa

Heat a large skillet over medium-high heat. Add the ground turkey, seasoning with salt, pepper, a pinch of cumin, and a dash of cinnamon. Cook until browned and caramelized, about 6-8 minutes.

Add the chopped dried apricots and cook for another minute until they soften slightly and release their sweetness.

Fold in the fresh spinach and cook just until wilted, retaining its bright green color.

Fluff the pre-cooked quinoa and stir into the skillet, letting it toast slightly with the turkey juices for 2-3 minutes.

Toast the slivered almonds in a separate small dry pan over medium heat until fragrant and golden brown, about 3 minutes.

To serve, mound the mixture into a wide bowl. Garnish generously with the toasted almonds and a squeeze of fresh lemon juice to brighten the earthy spices. Serve warm.