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Turkey breast with carrot sauce, tricolor quinoa and zucchini

Turkey breast with carrot sauce, tricolor quinoa and zucchini

A family-friendly, balanced dish that combines succulent turkey breast fillets with a smooth homemade carrot sauce, accompanied by tricolor quinoa and sautéed zucchini. Ideal for introducing vegetables in an appealing way and enjoying a complete meal.

  • Servings: 2
  • Prep: 10 min
  • Cook: 25 min

Ingredients

  • 250 g turkey breast fillet
  • 2 unit carrot
  • 150 grams tricolor quinoa
  • 1 unit zucchini
  • 2 unit shallot
  • 40 ml milk
  • 300 ml water
  • 220 ml water
  • 1 clove garlic

Instructions

  1. Peel and chop the garlic. Peel the carrot, cut it in half lengthwise and then into half-moon slices 0.5–1 cm thick. Peel and chop the shallot.
  2. In a frying pan, heat a drizzle of olive oil over medium heat. Add the garlic and cook for 1–2 minutes. Add the shallot and cook 2 more minutes. Add the carrot and cook 1 minute.
  3. Pour the water for the sauce and the milk over the vegetables, season with salt and pepper to taste, and cook 15–18 minutes or until the carrot is tender, stirring occasionally.
  4. In a saucepan with a lid, bring the water (300 ml) with a pinch of salt to a boil. Add the quinoa, cover, and cook over medium-low heat for 12 minutes. Remove from heat and let rest covered until serving.
  5. Remove the ends of the zucchini and slice it into thin half-moons. Once the carrot is cooked and soft, transfer the cooked vegetables to a blender and puree until smooth. Season with salt and pepper to taste and, if necessary, add a splash of water to adjust the texture.
  6. In the same frying pan, heat another drizzle of oil over medium heat. Add the sliced zucchini, season with salt and pepper, and sauté for 4–5 minutes until golden. Remove and set aside.
  7. Add a final drizzle of oil over medium-high heat and cook the turkey breast fillets for 2 minutes on each side until browned and cooked through.
  8. Plate by placing the quinoa on one side of the plate, cover it with part of the carrot sauce. On the other side, place the sautéed zucchini, add the rest of the sauce, and place the turkey breast on top.

Nutrition (per serving)

  • Calories: 496 kcal
  • Protein: 43 g
  • Carbohydrates: 64 g
  • Fat: 7 g
  • Fiber: 9 g