Ingredients:
1 cup Quinoa
1 3/4 cup Water
3 tbsp. Sliced Almonds
3 tsp Extra Virgin Olive Oil
1 lb Turkey Breast Cutlets
Salt and Pepper
1 small Onion, finely chopped
3 tsp Fresh Oregano, chopped or 1 tsp Dried Oregano
2 pints Grape Tomatoes, cut in half
1 Clove Garlic, minced
1 can no-salt-added Cannellini Beans, rinsed and drained
1 3/4 cup Water
3 tbsp. Sliced Almonds
3 tsp Extra Virgin Olive Oil
1 lb Turkey Breast Cutlets
Salt and Pepper
1 small Onion, finely chopped
3 tsp Fresh Oregano, chopped or 1 tsp Dried Oregano
2 pints Grape Tomatoes, cut in half
1 Clove Garlic, minced
1 can no-salt-added Cannellini Beans, rinsed and drained
Directions:
In a 2-quart saucepan, heat quinoa and 1 1/2 cups water to boiling; reduce heat to medium. Cover; cook 15 minutes or until liquid is absorbed. Stir in almonds. Meanwhile, in 12-inch nonstick skillet, heat 2 teaspoons oil on medium 1 minute. Season turkey with 1/4 teaspoon each salt and freshly gorund black pepper; add to skillet. Cook 7 minutes or until browned on both sides, turning once. Transfer to plate. To skillet, add onion, 2 teaspoons oregano (3/4 teaspoon dried), and remaining oil; cook 3 minutes, stirring. Stir in tomatoes and garlic; cook 5 minutes or until softened. Stir in beans, 1/4 teaspoon salt, and remaining 1/4 cup water. Cook 2 minutes. Add turkey; cook 3 minutes or until no longer pink in center. Remove from heat; stir in remaining oregano. Divide quinoa among serving plates; top with ragu and turkey. Garnish with oregano sprigs.
Good Housekeeping
