© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1/2 c dry quinoa
2 tsp canola oil
1-1/2 c chopped sweet onions
1 c seeded and chopped sweet bell pepper
1 Medium tart red apple, diced
8 oz COOKED TURKEY, skin removed and cut in medium pieces
1 tsp peeled and minced fresh gingerroot
1-1/2 tsp sugar
1/4 tsp salt
1/3 c chopped pecans
1/3 c dried apricot halves, chopped
1/4 c chopped cilantro
Cook quinoa according to package directions.
In a large, heavy nonstick skillet, heat oil over medium-high heat. Stir in onions and sauté about 5 minutes or until onions reach a caramel color. Add bell pepper and apple, sauté about 3 to 4 minutes or until they are crisp-tender.
Stir in cooked turkey cubes, gingerroot, sugar and salt. Stir-fry only another minute or two, until all ingredients is piping hot.
Remove the skillet from the heat, stir in cooked quinoa, pecans and apricots. Cover and let stand 5 minutes to absorb flavors.
Portion into about 1 cup servings and garnish each with cilantro.