• Wash and dry produce. • Peel and mince or grate garlic. Dice tomato. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Zest and quarter lime. Halve, core, and thinly slice green pepper into strips.

• Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and cook until fragrant, 30 seconds. • Stir in 1 cup water and 1/2 tsp salt (2 cups water and 1 tsp salt for 4 servings). Bring to a boil, then add quinoa; cover and reduce to a low simmer. Cook until quinoa is tender and water has evaporated, 15-20 minutes. TIP: Drain any excess water if necessary. • Keep covered off heat until ready to serve.

• While quinoa cooks, in a small bowl, combine tomato, minced onion, and juice from half the lime. Season with salt and pepper. • In a separate small bowl, combine sour cream and 1/4 tsp Southwest Spice (1/2 tsp for 4 servings). (You’ll use more Southwest Spice in the next step.) Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and cook until slightly softened, 2-3 minutes. • Add sliced onion and cook, stirring occasionally, until veggies are browned and tender, 5-7 minutes. • Add 2 TBSP water (4 TBSP for 4 servings), half the remaining Southwest Spice (you’ll use the rest in the next step), salt, and pepper. Cook until water has mostly evaporated and veggies are coated, 1-2 minutes. • Turn off heat. Transfer to a plate; cover to keep warm. Wipe out pan.

• Heat another drizzle of oil in pan used for veggies over medium-high heat. Add turkey*; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Stir in Tex-Mex paste and remaining Southwest Spice until combined. • Add 1/4 cup water (1⁄3 cup for 4 servings); simmer until mixture is reduced and saucy, 2-3 minutes more. • Remove from heat; season with salt and pepper.

• Fluff quinoa with a fork; stir in lime zest and season with salt and pepper. • Divide quinoa between bowls and top with turkey mixture, veggies, salsa, and crema. Serve with remaining lime wedges on the side.