This past weekend we celebrated Canadian Thanksgiving and this year, the turkey plus trimmings dinner was held
at my sister’s house. The good thing, for me, was not having to cook the turkey
plus trimmings thus having to deal with all the clean-up. :) The bad thing was, no leftover turkey to pick at. However, I
was lucky enough to snag a care pack of leftovers for one meal.
So, wanting more turkey in my life, I
decided to buy some filets. The next question was, do I go with mashed potatoes
again? No. Time to switch this turkey up and my go to was a hot quinoa salad.
Mixing the seasons, if you will. And, the result was a tasty idea for a lunch for two.
And, because I always like things a bit on the hot and spicy scale, I decided to use Garam Masala as a rub for the turkey filet. Maybe because it's a spice I don't often use. Here again, use what pleases your palate. These are suggestions but they're ones that pleased me.
INGREDIENTS FOR TWO SERVINGS:
1/2 c chopped green onions
1 1/2 garlic cloves, chopped into tiny pieces but not minced
1 c. diced sweet red pepper
1/2 c chopped walnuts
1 small bunch of spinach, chopped
pinch of Himalayan salt
olive oil to saute veggies
1 1/2 c. quinoa
1 3/4 c. chicken broth
2 turkey filets
Garam masala - enough to use as a rub (about 1 tsp.)
olive oil for basting turkey
Cook quinoa according to package instruction or if none, add 1 broth and
bring to a boil. Add quinoa, cover and cook on low heat for 12-15 min.
Fire up the grill. Baste turkey filets with olive oil and use preferred amount of Garam Masala as a rub. This will add a tantalizing spicy complement to the quinoa.

When the grill reaches 400, add the filets for approx. 10 min. depending on thickness, turning them over half way.
When the grill reaches 400, add the filets for approx. 10 min. depending on thickness, turning them over half way.
Add olive oil to sauté pan when hot, then add garlic, green onions, red pepper, spinach and a pinch of salt.
When wilted, approx. 5 min., remove from heat. Stir into the quinoa when it's
ready.
A fresh green salad would go nicely with this dish or add more veggies as a side.
How do you like your turkey? Traditional or ???
Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.
Visit Linda at www.lindakwiken.com
Love to hear from you at my Facebook author page and
on Twitter @LWiken
Also appearing at www.killercharacters.com
Visit Erika at www.erikachase.com
at my Facebook author page
and on Twitter @erika_chase.
How do you like your turkey? Traditional or ???
The
first in the Dinner Club Mysteries is now available at your favorite
bookstore and on-line, as a paperback and as an e-book. Recipes
included!
Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.
Love to hear from you at my Facebook author page and
on Twitter @LWiken
Also appearing at www.killercharacters.com
Visit Erika at www.erikachase.com
at my Facebook author page
and on Twitter @erika_chase.
What a great and tasty idea!
ReplyDeleteI love turkey in almost any form. My kids, not so much. Now that they are grown they tolerate it at Thanksgiving.
Happy Thanksgiving to all our Canadian friends.
Thanks, Libby. I can't believe there's somebody who doesn't like turkey but my own niece and her family are so-so when it comes to eating it, also. More for us, right?
DeleteAbsolutely! And leftovers are great!
Delete