| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 1/2 cups quinoa, rinsed
- Kosher salt
- 1 pound turkey cutlets
- 3 tablespoons chopped fresh tarragon and/or parsley
- Freshly ground pepper
- 1/2 small red onion, halved and sliced
- 1 1/2 pounds assorted heirloom tomatoes, chopped
- 1 Cubanelle chile pepper or other Italian frying pepper, seeded and chopped
- 4 Persian cucumbers, chopped
- 2 tablespoons sherry vinegar
Instructions
- Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the quinoa and cook, stirring, until lightly toasted, about 4 minutes. Add 4 cups water and 1/4 teaspoon salt and bring to a boil. Reduce the heat to medium and simmer until the water is absorbed and the quinoa is tender, about 15 minutes.
- Toss the turkey with half of the herbs, 1/4 teaspoon salt, and pepper to taste; set aside. Soak the onion slices in cold water, 10 minutes.
- Toss the tomatoes, chile, cucumbers, vinegar, 1 1/2 tablespoons olive oil, the remaining herbs, 1/4 teaspoon salt, and pepper to taste in a large bowl. Drain the onion, add to the tomato mixture and toss.
- Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Working in batches, add the turkey and cook until golden, about 3 minutes per side. Drain on paper towels, then cut into 2-inch pieces. Fluff the quinoa with a fork and divide among bowls. Top with the tomato mixture and turkey.
Nutrition Facts
| Calories | 552 calorie |
| Total Fat | 15 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 45 milligrams |
| Sodium | 483 milligrams |
| Carbohydrates | 64 grams |
| Dietary Fiber | 9 grams |
| Protein | 41 grams |
Reviews
Better than I expected it to be. I served it layered on the biggest platter we had. Looked and tasted great. Topped it with crumbled feta to go with the Mediterranean vibe. Might cook the quinoa with chicken broth next time to bring more flavor to the party.