Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons canola oil (divided)
  • 1 shallot (thinly sliced)
  • 1 cup white quinoa (dry, rinsed or pre-rinsed)
  • 2 cups chicken broth (fat free, low sodium)
  • 1 bay leaf
  • 1/2 cup green peas (frozen, no added sugar)
  • 2 tablespoons pistachios (diced - optional)
  • sea salt (to taste)
  • black pepper (freshly ground, to taste)
  • 16 ounces turkey cutlets (4 pieces)

Instruction

  • In a medium saucepan, add 1 tablespoon canola oil, heat to medium-low, and sauté shallot slices until tender, about 5 minutes. Add dry quinoa, chicken broth, bay leaf, and green peas; stir. Bring to a boil, reduce heat to a simmer, cover, and cook 15 minutes or until liquid is absorbed. Remove from heat, and remove bay leaf and discard. Add sea salt and black pepper to taste. Add pistachios, allow to sit 5 minutes, then fluff with a fork, and serve with cutlets.
  • While pilaf is cooking, cook turkey cutlets. Add remaining canola oil to a large skillet, and heat to medium-high. Season cutlets, add to the hot skillet and sear on each side until browned and crispy.