Turkey fillet in tomato souce

🥘 Ingredients

• jasmin rice 50 g
• white quinoa 30 g
• salt 2 g
• turkey breast fillets 125 g
• frozen corn 40 g
• frozen green beans 40 g
• red onion 40 g
• red bell peppers 40 g
• oil 1 tbsp
• tinned tomatoes 40 g
• sugar 5 g
• salt ½ tsp

1. 1

   Rinse the jasmin rice and white quinoa under running water to get rid of the starch. Pour the water into a saucepan , add the rice and quinoa, season with salt and simmer on a medium heat.
2. 2

   Rinse and pat dry the turkey breast fillets gently with paper towel. Cut them into cubes.
3. 3

   Defrost the frozen corn and frozen green beans and cut into slices. Often these are already prepared for you.
4. 4

   Peel red onion and finely chop along with red bell peppers .
5. 5

   Heat a frying pan with a little oil and sauté the onion and pepper for 5 minutes . Add the turkey or chicken fillets to the vegetables, stir-fry for about 5 minutes and add the green beans and corn, stir-fry for another 5 minutes .
6. 6

   The quinoa rice should be cooked by this time, just check to make sure it is al dente'. Remove side dish from the heat. Add the tinned tomatoes to the turkey, add sugar to balance acidity and salt to taste. Braise for 5 minutes . Place the quinoa rice on a plate and top with the turkey/ chicken and vegetables. Garnish with chopped parsley.