It's a variation on the classic stuffing which replaces bread crumbs with quinoa. I choose to add meat to the dish because I treat it as a complete dish. It's a "one-pan" dish recipe, but you have to use a saute pan ( a pan with vertical sides).
1. Heat a saute pan with some oil on med-high heat. Sear a slab of ground turkey about 1.5 min per side. Then crush it into small pieces (5 min total)
2. Add in the diced onions, celery, and carrots. Then add the butter. Stir until the butter melts and let the vegetables sweat, stirring occasionally. (5 min total)
3. Add in the garlic, salt, and pepper. Stir for about 1 min. Don't let the garlic burn. (1 min)
4. Add in the water. Then add in the quinoa. Stir it. Turn the heat to high. Then begin timer for 25 min. When the water boils, turn the pan back down to a simmer. Put the lid on and wait for the time to run out. (25 min total)
5. Stir the pot to check for fluids. If there is no water & the quinoa is fully bloomed, then the dish is done. Else if there is no water & the quinoa is not cooked, then add a bit more water and cook with the cover on for 5 min. Else if the quinoa is bloomed & some water remains, then let it cook uncovered for a few more minutes until the water evaporates. Else, put the cover back on and cook until the water is gone. (1-5 min)
6. Turn the heat off. Add some salt/pepper to taste. Serve with extra virgin olive oil and avocados.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1206g)|
|Recipe Makes: Servings|
|Calories from Fat: 503 (34%)|
|Amt Per Serving||% DV|
|Total Fat 55.9g||75 %|
|Saturated Fat 21.4g||107 %|
|Monounsaturated Fat 16.7g|
|Polyunsanturated Fat 13g|
|Cholesterol 240.2mg||74 %|
|Sodium 308.6mg||11 %|
|Potassium 2346.9mg||62 %|
|Total Carbohydrate 172.1g||51 %|
|Dietary Fiber 21.1g||84 %|
|Sugars, other 151g|
|Protein 75.3g||108 %|
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Calories per serving: 1491
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