• Wash and dry all produce. • Peel and mince or grate ginger. Trim green beans if necessary; cut crosswise into 2-inch pieces. Trim and thinly slice scallions, separating whites from greens.

• Heat a drizzle of oil in a small pot over medium-high heat. Add half the ginger; cook, stirring, until fragrant, 1 minute. • Stir in 1 cup water and ½ 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, add green beans and a splash of water to a medium microwave-safe bowl; cover with plastic wrap. Microwave until tender, 1-2 minutes. Drain. • Heat a large, preferably nonstick, pan over medium-high heat. Add cashews; cook, stirring, until browned and lightly toasted, 3-5 minutes. • Turn off heat; transfer to a small bowl. Wipe out pan.

• Heat a large drizzle of oil in pan used for cashews over medium-high heat. Add turkey* and cook, breaking up meat into pieces, until browned, 4-6 minutes (it’ll finish cooking in the next step).

• Stir green beans, scallion whites, remaining ginger, and 1 tsp sugar (2 tsp for 4 servings) into pan with turkey. Cook, scraping up any browned bits from bottom of pan, until ginger is fragrant and turkey is cooked through, 1-2 minutes. • Stir in sweet soy glaze, half the Szechuan paste, and ¼ cup water (all the Szechuan paste and 1⁄3 cup water for 4). Cook, stirring, until everything is thoroughly coated, 1-2 minutes more. Turn off heat.

• Fluff quinoa with a fork and season with salt and pepper. Divide between bowls. • Taste and season turkey stir-fry with salt and pepper; spoon over rice. Sprinkle with scallion greens and cashews. Serve.