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Turkey Slices with Quinoa and Zucchini

During zucchini season, I’m always on the lookout for new ways to fix this prolific vegetable. I found this recipe and modified it to fit what I had on hand. Few people want to spend much time cooking over a hot stove, and this one went together quickly. Try it and you’ll agree it’s quick and delicious.

 

Prep time: 30 minutes      Cook time: 25 minutes     Ready in 55 minutes   Servings: 4




Ingredients ​1 cup quinoa (I used multi-     colored quinoa) 2 cups chicken broth 4 tablespoons extra-virgin olive oil, ​    divided 1 tablespoon chopped garlic ​1/2 cup onion, chopped 2 skinless, boneless chicken breast     halves cut into strips (I used 1 1/2    pounds sliced cooked turkey and cut it ​   into strips.) 1 zucchini, diced 4 ounces feta cheese 8 fresh basil leaves 1 tablespoon lime juice

Directions 1. Bring the quinoa and broth to a boil in a saucepan, then reduce the heat to simmer. Cover the pan and simmer for until all of the liquid is absorbed, about 12 minutes. Seat aside when done. ​2. Meanwhile, heat 2 tablespoons of the olive oil in a skillet and cook the onion until soft. ​3. If using chicken, add it now and cook until it’s slightly pink in the middle. Remove onion and chicken and set aside. ​4. Add 2 more tablespoons of the olive oil and garlic to the skillet and cook the zucchini until tender.  5. Add the chicken or turkey, the feta, basil leaves, and lime juice. Cook until the mixture is hot, about 10 minutes. 6. Serve over the hot quinoa.

I hope you enjoy this dish. Let me know if you’ve tried it and how it turned out. Good cooking to you,


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