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Quinoa pan with turkey and carrot

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Ingredients for 3 servings:

  • 3 tbsp rapeseed oil
  • 400 g turkey meat
  • 2 onions
  • 350 g carrot(s)
  • 800 g water
  • 2 bay leaves
  • 250 g white quinoa
  • ½ tsp cumin
  • salt and pepper
  • Paprika powder, sweet
  • coriander

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

Wash the meat, dry it, and cut it into 1-2 cm pieces. Peel and dice the onions, coarsely grate the carrots. Heat oil in a large pan or saucepan. Brown the meat until it turns white, seasoning well with salt and pepper. Add the onions and cook. The meat should now start to brown slightly. Add the carrots, water, and bay leaves and stir well. Sauté in a covered pan for 15 minutes. Add the quinoa, stir well, and cook in the covered pan for another 15 minutes. Season the dish with the spices (salt, pepper, cumin, paprika, coriander). You can also add garlic and yogurt.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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