After rinsing the soaked quinoa for at least 3 hours, add 1.5 cups of liquid (broth or water) to the pan on medium-high heat and bring to a boil. Add quinoa and give it a stir. Reduce heat to medium-low and cover for 8 minutes or until water absorbs. Remove from heat and let steam for an additional 3-5 minutes, then fluff with a fork and set aside. Hint: shred carrot, chop onions, garlic, and celery while quinoa is cooking if you haven’t already

Heat oil in a skillet on medium heat. Add garlic and onions and celery and sauté, stirring for 2-3 minutes.

Add ground turkey and ¼ cup of buffalo sauce and cook in a skillet, breaking up into crumbles while stirring and flipping until brown and cooked to 165F internal temp. Add shredded carrots and spinach, stirring until spinach wilts. Then remove from heat.

Stir Greek yogurt and 2 TB buffalo sauce in a small bowl.