Category: Main Dish
Cuisine: not set
2 cups low-sodium chicken broth
1 cup red quinoa
Extra-virgin olive oil
1 pound lean ground turkey
1 teaspoon crushed red pepper flakes
1 clove minced garlic
Kosher salt and freshly cracked black pepper
1/4 cup white wine
2 large red bell peppers
2 large green bell peppers
2 cups lightly packed stemmed and julienned kale leaves
1/4 cup toasted pepitas
1 1/2 cups finely ground panko breadcrumbs
1/4 cup grated Parmesan
Roasted Tomatillo Avocado Sauce recipe follows, for garnish
Fresh flat-leaf parsley sprigs for garnish
6 medium tomatillos (about 8 ounces) husked
Kosher salt and freshly cracked black pepper
1 teaspoon ground cumin
1 ripe avocado halved pitted, peeled and diced
1 clove garlic peeled and minced
1/2 jalapeno, coarsely chopped and seeds removed
1/2 sweet onion like Maui or Vidallia rough chopped
Juice of 1 lime
1 handful fresh cilantro leaves
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