Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add quinoa, 3 cups water and 1 tsp salt (dbl both for 4 ppl) to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium. Cook, stirring occasionally, until quinoa is tender but still firm to the bite, 12-14 min.

While quinoa cooks, heat a large non-stick pan over medium-high heat. While the pan heats, pat turkey dry with paper towels. Season with salt and pepper, then sprinkle with Enchilada Spice Blend. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey. Cook until golden-brown, 1-2 min per side. Transfer turkey to an unlined baking sheet. Bake in the middle of the oven until cooked through, 8-10 min.**

While turkey cooks, halve tomatoes. Zest, then juice half the lime (whole lime for 4 ppl). Add chipotle sauce and half the honey to a small bowl. Season with salt, to taste, then stir to combine.

Strain quinoa, then rinse with cold water until quinoa is chilled. Transfer quinoa to a paper towel-lined baking sheet, then spread in an even layer to dry completely.

Add lime juice, lime zest, remaining honey and 1 tbsp oil (dbl for 4 ppl) to a large bowl, then whisk to combine. Add tomatoes, quinoa, arugula and spinach mix and half the feta. Season with salt and pepper, to taste, then toss to combine.

Thinly slice turkey. Divide salad between plates, then top with turkey. Drizzle honey-chipotle sauce over top. Sprinkle with remaining feta.