Recipe: “Lavish Turkey Tangine with Quinoa”

Main Ingredient: Turkey

Ingredients:

• 400g skinless turkey breast, diced
• 1 tablespoon olive oil
• 1 red onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon cinnamon
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 700 ml vegetable stock
• 200g chickpeas, cooked
• 100g dried apricots, sliced
• 150g quinoa
• Fresh coriander, for garnish
• Fresh mint, for garnish
• Lemon slices, for garnish

Nutritional Information:

Calories: 478

Protein: 38g

Fat: 9g

Carbs: 33g

Cooking Instructions:

1. Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Add the turkey and brown on all sides. Remove it to a plate and set aside.
2. In the same pot, sauté the red onion until softened. Add the minced garlic, ginger, cinnamon, turmeric, and cumin, stirring to combine. Pour in the vegetable stock, bring to a simmer and dissolve any bits from the bottom of the pan.
3. Return the cooked turkey to the pot, add chickpeas and apricots. Cover and let simmer for about 40 minutes, or until the turkey is tender.
4. While the turkey is simmering, cook your quinoa according to the package instructions.
5. Once the turkey is cooked, and the flavors are all well combined, turn off the heat and fluff the quinoa, serving it with the turkey tangine.

Plating:

Serve the Turkey Tangine over a bed of fluffy quinoa on a warm plate. Ensure there’s a good ratio of turkey to apricots and chickpeas in each serving. Scatter fresh coriander and mint over the top for bright pops of green. A few fresh lemon slices can be nestled on the side of the dish as a garnish, adding a vibrant aspect to the overall look of the meal. The aim should be for a warm, inviting, and aromatic presentation, with a variety of colors and textures.