Tuscan Turkey with Olive Pepper Quinoa Recipe
What’s for dinner tonite? Why not the great flavour of Tuscan Turkey with Olive Pepper Quinoa! Your family will love you! Enjoy!
YIELD: 6 servings
1 free-range turkey breast (about 2 lbs)
2 tablespoons organic lemon juice (about 1 lemon)
¼ cup extra virgin olive oil
3 cloves organic garlic, minced
3 tablespoons rosemary, minced
1 cup quinoa
2 cups low sodium vegetable broth
1/4 cup kalamata olives, pitted and minced
1/4 cup roasted red peppers, drained
1 small organic carrot, minced
1 organic celery stalk, minced
1/4 cup red wine vinegar (preservative-free)
- In a large bowl add turkey breast, lemon juice, 1/2 of the olive oil, garlic and rosemary, season with a little salt and pepper. Put in refrigerator for 30 minutes minimum (2 hours maximum).
Take turkey out of refrigerator. Preheat oven to 325°F. Place turkey in oven and bake until an instant read thermometer reads 170°F, about an hour and fifteen minutes. After removing from oven, cover it loosely in tin foil and let it rest for 10 minutes. Turkey will continue cooking and will heat up, eventually reaching about 175°F (due to carryover cooking).
In the meantime, cook quinoa in boiling broth. Add olives, remaining olive oil, roasted peppers, carrot, celery, and vinegar. Combine well.
To serve, spoon pilaf onto serving plates. Then, unwrap turkey, slice thinly, placing a few pieces on top of pilaf.
Tip: This recipe works well with other grains too! Just substitute the quinoa with an equal amount of barley, bulgur, wheat berries, brown rice or your favourite grain.
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