Quinoa Risotto with Turkey Fillet & Broccoli (FUSION)


  • Turkey Fillet Cubed
  • 1 Tablespoon of Olive Oil
  • Sea Salt And Black Pepper
  • 2 gloves of Broccoli
  • 1 onion
  • 2 Cloves of Garlic
  • 3 Cups of Chicken Stock
  • 1 Cup Quinoa
  • ¼ Cup Cashew Nuts
  • 1 bunch Basil
  • ⅓ Glass of Parmesan Cheese


Heat half the oil in a large skillet over medium heat.

Season the turkeys with salt and pepper.

Cook for 4 minutes on each side.

Put the broccoli in a food processor  until it is the size of rice.

Heat the remaining oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 3-4 minutes or until softened. Add the chicken stock, broccoli, and quinoa.

Cook for 6-8 minutes or until bubbles begin to appear.

While the broccoli is cooking, place the cashews in the food processor and pulse for 2 minutes or until paste-like.

Add the basil, parmesan and water and continue mixing in the processor for 1-2 minutes or until smooth.

Add the prepared pesto to the pot and stir to combine.

Divide the cooked meal into bowls and serve with turkey, extra cashews, extra parmesan and basil.

ENJOY YOUR MEAL

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