One Pan Quinola & Kale




1 tbsp olive oil

500 g  turkey breast

1 small onion thinly sliced

450 g sliced mushrooms

200 g baby kale leaves

10 cherry tomatoes cut into quarters

180 ml dry white wine

250 g cooked Pearl Quinola or 1 pouch Pearl & Black Quinola Express

2 tbsps minced fresh herbs (basil, oregano and parsley)

Some parmesan for garnishing

Salt and Pepper


Heat oil in a large pan over medium heat.

Add turkey, mushrooms, onions, salt and pepper.

Leave until turkey is cooked enough and mushrooms are golden.

Add tomatoes and kale and cook until kale is wilted.

Increase heat to medium high and add wine.

Bring to a boil until wine is reduced by about half.

Reduce heat to medium-low and stir in quinoa and herbs.

Serve warm with parmesan on top.