Summer is fast approaching, so we need some quick and easy recipes that will help us beat the bloat but don’t compromise on taste! We recently discovered quinoa brand Quinola, who have an Express Range with lots of flavour combinations for when you’re in a hurry, but the recipe (which uses Pearl & Black Quinola Express) below can be make from scratch very simply and using just one pan. Make double portions for next day’s lunch and that’s even less washing up! The recipe can easily be adapted to suit Vegetarian and Vegan diets too.
- 1 tbsp olive oil
- 500 g turkey breast (or Quorn chicken pieces / tofu)
- 1 small onion thinly sliced
- 450 g sliced mushrooms
- 200 g baby kale leaves
- 10 cherry tomatoes cut into quarters
- 180 ml dry white wine
- 250 g cooked Pearl Quinola or 1 pouch Pearl & Black Quinola Express
- 2 tbsps minced fresh herbs (basil, oregano and parsley)
- Some parmesan for garnishing (Nutritional Yeast for a vegan option)
- Salt and Pepper
Heat oil in a large pan over medium heat.
Add turkey, mushrooms, onions, salt and pepper.
Leave until turkey is cooked enough and mushrooms are golden.
Add tomatoes and kale and cook until kale is wilted.
Increase heat to medium high and add wine.
Bring to a boil until wine is reduced by about half.
Reduce heat to medium-low and stir in quinoa and herbs.
Serve warm with parmesan on top.
Quinola is gluten & cholesterol free and a complete vegetable protein. It contains the good type of carbs, so their slow release makes you feel satiated for longer. And all that fibre and lack of gluten will do wonders for your digestion.
Read more about the benefits of Kale on one of our favourite websites Well-being Secrets here!