Turkey Cutlets with Quinoa Pilaf
Yield: 4 servings
Serving size: 1 cutlet and 1 cup quinoa
Quinoa makes a delicious pilaf. We love quinoa for its versatility. Try this superfood as a dessert topping, breakfast, or as a side to the main dish. You can’t go wrong with quinoa.
2 tablespoons canola oil, divided
1 shallot, thinly sliced
1 cup dry white quinoa, rinsed or pre-rinsed
2 cups fat-free, low-sodium chicken broth
1 bay leaf
1/2 cup frozen green peas, no added sugar
2 tablespoons diced pistachios
Sea salt to taste
Freshly ground black pepper to taste
4 (4-ounce) turkey cutlets
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 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 skillet, and cook on each side until browned and crispy. Cover, and continue cooking on medium heat until turkey is cooked through and has an internal temperature of 165°. Serve turkey with pilaf as desired.
Total Fat: 10g
Saturated Fat: 1g
Trans Fat: 0g
Dietary Fiber: 5g
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