The recipe for a warm salad with fried natural turkey and quinoa cutlets. With the addition of tomato, cucumbers and chili peppers. Salad served with olive oil dressing, sherry vinegar, tarragon and parsley. Nutrition value one serving: (4 total) Calories 552, total fat 15 g, saturated fats, proteins 41 g, carbohydrates 64 g, fiber, mg, cholesterol mg., натрий мг., сахар г. 
Photo of the dish:Justin Walker Time: 40 min. Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5 tbsp. pre-washed quinoa
- 450 gr natural turkey cutlets
- 675 gr. tomato of various varieties, finely chopped
- 1 chilli cubanella or another Italian pepper, peeled from seeds and finely chopped
- 3 tbsp. l extra virgin olive oil
- Coarse salt
- 3 tbsp. l chopped greens of fresh tarragon and / or parsley
- Freshly ground pepper
- 1/2 small red onion, cut in half and sliced
- 4 finely chopped cucumbers
- 2 tbsp. l sherry vinegar
Recipes with similar ingredients: quinoa, turkey, onion red, tomatoes, cucumbers, tarragon, parsley, chili pepper, sherry vinegar
Recipe preparation:
- In a large frying pan over medium heat, heat 1/2 tbsp. l olive oil. Add quinoa cereal and cook, stirring, about 4 minutes until the quinoa is slightly fried. Add 4 tbsp. water and 1/4 tsp salt and bring to a boil. Reduce the fire to medium and cook for 15 minutes until the water is absorbed and quinoa will become soft.
- Mix turkey meat with half the herbs, 1/4 tsp. salt and pepper to taste, set aside. Soak onions in cold water for 10 minutes.
- In a large bowl, combine tomatoes, chili peppers, cucumbers, vinegar, 1.5 tbsp. l olive oil, remaining herbs, 1/4 tsp salt and pepper to taste. Drain the water in which the onion was soaked. Mixed with add the onions and mix.
- In a large non-stick pan over medium-high heat preheat the remaining 1 tbsp. l olive oil. Saute the meat turkeys for 3 minutes on each side until golden brown. Dry on paper towels, then cut into 5 cm pieces. Quinoa loosen with a fork and place in portioned salad bowls. From above put the tomato mixture and turkey meat.
