Gather all the ingredients, turkey, onion, garlic, green chiles, spinach, goat cheese, EVOO, s & p, quinoa, and chicken stock.

It's very important to rinse & drain the quinoa before you cook it. I like cooking it in chicken broth because it adds more flavor. Add quinoa & the chicken broth to the pot and bring it to a boil over med-high heat. Once boiling reduce the heat to low and simmer for 15 minutes. Keep your eye on it so it doesn't burn in the bottom of the pot.

You want the quinoa to be nice and fluffy! After the 15 minutes, fluff it with a fork. Drizzle a little bit of EVOO or a tbsp of butter and a pinch of S & P. Mix to combine the flavors.

Get out a large skillet and cook the ground turkey over med-high heat. Drizzle EVOO and sprinkle S & P and cook until no longer pink. Make sure the meat is nice and crumbly. Then add in the onion & garlic and saute for 5 minutes.

Next, add in the chopped green chile's and the spinach. Make sure you squeeze out all the water from the spinach. Put the spinach in a paper towel or a regular dish towel to remove the water. Reduce the heat to med-low and simmer for another 5 minutes.

When you are ready to eat, assemble by adding the quinoa to the plate, top with the turkey & chile mixture and add some goat cheese on top. Enjoy!!