Citrusy Quinoa Coated Turkey Fillets
Prep time: Cook time: Makes: 4 servings
- 1/2 cup (125 mL) quinoa, rinsed
- 1/2 tsp (2 mL) chili powder
- 1 cup (250 mL) turkey or vegetable broth
- 1/2 cup (125 mL) orange juice
- 1/4 tsp (1 mL) salt, divided
- 2 pkgs (215 g each) Ontario turkey breast fillets
- 3 tbsp (45 mL) all-purpose flour
- 2 egg, lightly beaten
Grape Tomato Salsa:
- 1 pint grape tomatoes, halved
- 1/4 cup (50 mL) diced red onion
- 1 clove garlic, minced
- Half jalapeno pepper, seeded and minced
- 1 tbsp (15 mL) chopped fresh cilantro
- 1 tbsp (15 mL) cider vinegar
- 1/4 tsp (1 mL) salt
In saucepan, combine quinoa, chili powder, broth, juice and half of the salt; bring to boil. Cover and reduce heat; cook for about 20 minutes or until liquid is absorbed and quinoa is tender. Using fork, fluff quinoa into shallow dish.
Combine remaining salt with flour and dredge turkey fillets in mixture, shaking off excess. Dip into egg letting excess drip off. Press turkey into quinoa turning to coat well, patting to help it stick on turkey. Place on parchment paper lined baking sheet and roast in 425°F (220°C) oven for about 15 minutes or until quinoa is golden brown and turkey is no longer pink inside.
Meanwhile, in bowl, combine tomatoes, onion, garlic, jalapeno, cilantro, vinegar and salt; stir to combine. Serve with turkey fillets.
Tip: To make your own turkey fillets, simply slice a boneless skinless turkey breast into about 4 equal lengthwise pieces.
Per serving: About 270 cal, 28 g pro, 5 g total fat (1 g sat fat), 27 g carb, 3 g fibre, 99 mg chol, 433 mg sodium. %RDI: iron 28%, calcium 5%, vit A 7%, vit C 62%
