Warm salad with turkey and quinoa
Votes: 8
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 552, total fat 15 G., saturated fats G., proteins 41 G., carbohydrates 64 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 552, total fat 15 G., saturated fats G., proteins 41 G., carbohydrates 64 G., fiber G., cholesterol mg, sodium mg, sugar G.
Recipe warm salad With fried natural turkey patties and quinoa. Topped with tomatoes, cucumbers, and chili peppers. Served with a dressing of olive oil, sherry vinegar, tarragon, and parsley.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups quinoa, pre-rinsed
- 450 gr. natural turkey cutlets
- 675 g of tomatoes of different varieties, finely chopped
- 1 Cubanelle or other Italian chili pepper, seeded and finely chopped
- 3 tbsp. extra virgin olive oil
- Coarse salt
- 3 tbsp chopped fresh tarragon and/or parsley
- Freshly ground pepper
- 1/2 small red onion, halved and sliced
- 4 finely chopped cucumbers
- 2 tbsp. sherry vinegar
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Cooking the dish according to the recipe:
- In a large skillet, heat 1/2 tablespoon olive oil over medium-high heat. Add the quinoa and cook, stirring, for about 4 minutes, until lightly toasted. Add 4 cups water and 1/4 teaspoon salt and bring to a boil. Reduce heat to medium and simmer for 15 minutes, until the water is absorbed and the quinoa is tender.
- Turkey meat Mix with half of the herbs, 1/4 teaspoon salt and pepper to taste, set aside. Soak the onion in cold water for 10 minutes.
- In a large bowl, combine the tomatoes, chili pepper, cucumbers, vinegar, 1.5 tablespoons olive oil, remaining herbs, 1/4 teaspoon salt, and pepper to taste. Drain the onion soaking water. Add the onion to the tomato mixture and stir.
- Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Sear the turkey for 3 minutes per side until golden brown. Pat dry with paper towels, then cut into 2-inch (5 cm) pieces. Fluff the quinoa with a fork and divide into serving bowls. Top with the tomato mixture and turkey.
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