Quinoa pilaf with turkey breast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cups quinoa1 cup red sweet pepper chopped2 carrots chopped1 onion chopped2 stalks celery chopped1/4 cup fresh dill weed chopped1/3 cup fresh parsley5 T olive oil1/4 cup cider vinegar1 lb fresh asparagus trimmed and cup into 1.5 inch slices12 oz leftover turkey breast, chicken, or salmon chopped.
makes 12 1 cup servings
Over medium high heat. Heat 1 Tablespoon olive oil in pan to shimmering.
Add red pepper, carrots, celery, and onion to pan.
Cover cook 1 minute. Add asparagus. Cover cook 3 minutes. Remove cover cook 2 more minutes. Shake pan.
Meanwhile,
Bring 2 cups quinoa to boil in 4 cups water.
cover and simmer 10 minutes.
Drain any excess water
Add drained quinoa to bowl
Add vinegar to warm quinoa.
Stir.
Add sauteeded vegetables.
Add remainining 4 T of olive oil
Add Chopped dill and parsley.
Add 10 oz. leftover turkey, chicken, or cooked salmon.
Enjoy warm, cold, or room temperature.
Number of Servings: 12
Recipe submitted by SparkPeople user MMAADDIIEE.
Over medium high heat. Heat 1 Tablespoon olive oil in pan to shimmering.
Add red pepper, carrots, celery, and onion to pan.
Cover cook 1 minute. Add asparagus. Cover cook 3 minutes. Remove cover cook 2 more minutes. Shake pan.
Meanwhile,
Bring 2 cups quinoa to boil in 4 cups water.
cover and simmer 10 minutes.
Drain any excess water
Add drained quinoa to bowl
Add vinegar to warm quinoa.
Stir.
Add sauteeded vegetables.
Add remainining 4 T of olive oil
Add Chopped dill and parsley.
Add 10 oz. leftover turkey, chicken, or cooked salmon.
Enjoy warm, cold, or room temperature.
Number of Servings: 12
Recipe submitted by SparkPeople user MMAADDIIEE.
Nutritional Info Amount Per Serving
- Calories: 285.7
- Total Fat: 9.3 g
- Cholesterol: 10.2 mg
- Sodium: 256.9 mg
- Total Carbs: 39.9 g
- Dietary Fiber: 4.7 g
- Protein: 11.7 g
Member Reviews