Taut Body Recipe: Cranberry, Walnut, Quinoa Cous Cous with Roast Turkey Breast

Taut Body Recipe: Cranberry, Walnut, Quinoa Cous Cous with Roast Turkey Breast

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(serving size: 1 cup of quinoa cous cous)

RECIPE

  • Ingredients (recipe makes 2 servings)
  • salt and freshly ground white pepper
  • 1 tsp vegetable oil
  • ½ cup quinoa, rinsed
  • 2 cups chicken stock
  • ¼ cup chopped walnuts
  • ¼ cup dried cranberries
  • ¼ cup white onion
  • ¼ cup celery
  • 1 cup of chopped parsley
  • 1 Tbsp chives (optional)

Directions

  1. In a medium saucepan, heat the oil.
  2. Add the onion and celery and cook, stirring a few times, until softened but not browned, about 1 minute.
  3. Add the quinoa and stock and bring to a boil.
  4. Cover and cook over low heat until the stock has been absorbed, about 15 minutes.
  5. Remove the quinoa from the heat and let stand, covered, for 5 minutes.
  6. Discard the sage and fluff the quinoa with a fork.
  7. Stir in the chives, parsley, cranberries and walnuts season the quinoa with salt and pepper and serve with 6 oz portion of roast turkey breast (left over from previous night dinner).
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