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main course | on the grill | turkey

Moroccan Turkey Scaloppini & Quinoa Salad

Prep Time: 15 minutes Cooking Time: 15 minutes 4 servings


Products Included In Recipe

Ingredients

1 lb | 450 g Granny's Boneless, Skinless Turkey Breast
1 tsp | 5 ml olive oil
1 tsp | 5 ml water
2 tsp | 10 ml Moroccan Spice Blend

Moroccan Spice Blend

2 tsp | 10 ml mild paprika
2 tsp | 10 ml ground cumin
1 tsp | 5 ml dried oregano
1 tsp | 5 ml ground coriander
1/2 tsp | 2.5 ml ground cinnamon
1 tsp | 5 ml dried chilies (optional)
2 tsp | 10 ml sea salt

Salad

1 red pepper, cored and cut into strips
1 yellow pepper, cored and cut into strips
1 red onion, peeled and halved
2 tbsp | 30 ml olive oil
1 cup | 250 ml fresh green beans, cooked and cut into 3/4 inch lengths
1 cup | 250 ml cooked quinoa
1 can | 540 ml chick peas, drained & rinsed
1/4 cup | 65 ml slivered almonds, toasted
2 tbsp | 30 ml cider vinegar
1 tbsp | 15 ml fresh oregano, chopped
1/2 tsp | 2.5 ml ground coriander
1 tsp | 5 ml ground cumin
1 tsp | 5 ml sea salt
1/4 tsp | 1.25 ml cayenne
1/4 tsp | 1.25 ml ground pepper

Directions

Preheat grill to medium heat (350°F | 175°C).
Mix peppers and onion with olive oil and grill until they are partially charred and cooked. Let cool.
Mix remaining salad ingredients and let stand at least 30 minutes, so flavours can infuse.
Prepare turkey by mixing 1 tsp oil, 1 tsp water, spices in a bowl then coat turkey with the spice paste.
Grill turkey cutlets for about 2 minutes per side until cooked.
Serve grilled turkey over the salad.

Cooking Tip: Quinoa is a very versatile 'super grain' and always turns out well providing that you purchase pre-rinsed or rinse it in several changes of water before cooking it.

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