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One Pan Quinoa with Turkey & Kale

Ingredients
  • 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

  • Some parmesan for garnishing

PREPARATION

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.

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WHERE TO
BUY QUINOA?

You can buy our products throughout the UK, Ireland and France.

Find the easiest way for you.

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