Quinoa – Turkey Pan
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 300 g turkey meat
- 150 g quinoa
- 250 g mushrooms
- 400 ml vegetable stock
- 1 cup crème fraîche
- 1 small Bunch spring onions
- 1 onion (s)
- 1 large carrot
- Curry, to taste
- Salt and pepper, from the mill to taste
- Vegetable oil
Print Recipe
Pin Recipe Instructions
- Cut turkey meat into bite-sized pieces and fry in a pan with vegetable oil, now stew the finely chopped onions and mushrooms in the pan so that they take on color and toasted aromas, then place the whole thing on a plate and set aside.
- Now bring the quinoa to the boil in the pan with the vegetable stock, add the carrot cut into small pieces and cover everything over low heat and simmer for about 20 minutes.
- Now add the sliced turkey that was set aside, stir in the creme fraiche, bring everything to the boil briefly and season with the spices.
- A mixed salad goes well with it.
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