The basis of this bowl is boiled quinoa, which before serving topped with fried turkey minced meat with snow pods peas. Bowl meat topping fried with seasoning for pumpkin pie, which fills it with warm sweet-spicy taste and aroma, interestingly contrasting with refreshing juiciness finely chopped parsley, mint and pomegranate seeds. A fried pine nuts add texture and even more flavor to the dish. In that not only tastes are balanced, but also wholesome carbohydrates, proteins, fats, vitamins and food necessary for the body fiber. Nutritional information per serving: (4 total) Calories 570, total fats 32 g., saturated fats 5 g., proteins 31 g., carbohydrates 40 g., fiber 7 g., cholesterol 84 mg., sodium 456 mg., sugar 6 g. 
Time: 40 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. quinoa
- 1/4 Art. pine nuts
- 1/4 Art. olive oil
- 1 red onion, finely chopped
- 0.5 kg minced turkey
- 3 cloves of garlic, chopped
- 0.5 tsp seasonings for pumpkin pie
- 200 gr. snow peas, cut the pods in half
- 3/4 Art. coarsely chopped fresh mint
- 3/4 Art. coarsely chopped fresh parsley
- 1/4 Art. pomegranate seeds
Recipes with similar ingredients: quinoa grits, turkey mince, seasoning for pumpkin pie, sugar peas in pods, nuts cedar, pomegranate, mint
Recipe preparation:
- Boil quinoa in accordance with the recommendation on the package; loosen with a fork. Meanwhile, in a large frying pan with non-stick cover over medium heat, stirring occasionally, fry pine nuts until golden brown, about 4 minutes. Pour in a small bowl.
- Heat in the same pan over medium heat 1 tbsp. l olive oils. Add red onion and fry, stirring, until soft and golden color, about 7 minutes. Add 1 tbsp. l olive oils, minced turkey, garlic, seasoning for pumpkin pie, 0.5 tsp salt and a little black pepper. Fry breaking meat with a wooden spoon until it starts to fry and completely it will darken, 3-4 minutes.
- Add 1 more tbsp. l olive oil and put in a pan peas. Stir fry until bright green until the pods are become crisp-soft, 1-2 minutes. Add the pine nuts, salt and pepper.
- Stir in the remaining 1 tbsp. l quinoa olive oil, salt and pepper to taste. Place quinoa and turkey on plates. Sprinkle with mint, parsley and pomegranate seeds.
