Quinoa turkey pan

Ingredients for 3 servings:

• 300 g turkey meat
• 150g quinoa
• 250 g mushrooms
• 400 ml vegetable stock
• 1 cup crème fraîche
• 1 small bunch of spring onions
• 1 onion(s)
• 1 large carrot(s)
• Curry powder, to taste
• Salt and pepper, from the mill to taste
• vegetable oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Cut the turkey into bite-sized pieces and brown them in a pan with vegetable oil. Add the finely chopped onion and quartered mushrooms to the pan and cook for a few minutes, then remove and set aside. Now add the quinoa to the pan, bring to a boil with the vegetable stock, add the finely chopped carrot, and simmer covered over low heat for about 20 minutes. Now add the reserved turkey strips and the finely chopped spring onions. Stir in the crème fraîche, bring everything to a boil briefly, and season with the spices. Serve with a mixed salad.