Cajun Turkey Quinoa Skillet
A blend of scrumptious Cajun flavors. Oven roasted turkey breast, quinoa, and vegetables cooked together make for a delicious dinner! Bold flavors that will keep you coming back for seconds!
Ingredients
- 1 Pound Jennie-O Cajun Turkey Breast, (Or 1 Pound Pre-Cooked Turkey Breast)
- ½ Medium White Onion
- ½ Red Bell Pepper
- ½ Green Bell Pepper
- 1 Celery Stalk
- 2 Cloves Garlic
- 1 Cup Uncooked Quinoa, Rinsed
- 2 ½ Cups Low-Sodium Vegetable Broth
- 1 Teaspoon Salt
- 1 Tablespoon Cajun Hot Sauce, (I use Louisiana Hot Sauce. Reduce amount to make less spicy)
- 1 Teaspoon Olive Oil
- 2 Cups Frozen Sliced Okra
- 14 Ounces Canned Fire Roasted Tomatoes
- ¼ Teaspoon Dried Thyme
- Fresh Parsley, For Garnish (Optional)
Instructions
- Cook Jennie-O Turkey Breast according to package instructions. Once turkey is fully cooked, dice then set aside for later.
- In medium pot, add quinoa, 2 cups vegetable broth, and salt. Bring to a boil, cover, reduce heat to simmer, and let cook 20 minutes.
- Heat large skillet over medium heat and add olive oil to skillet.
- Add diced onion and bell pepper. Sauté for 7 minutes, until tender.
- Add frozen okra and cook for 4 minutes, until slightly tender.
- Add garlic and sauté for 1 minute.
- Add diced tomatoes, thyme, and Cajun hot sauce. Add diced turkey to the skillet and cook for 8 minutes.
- Add cooked quinoa and ½ cup vegetable broth. Mix well.
- Remove from heat and garnish with parsley.
Notes
Nutrition is based on the Weight Watchers Freestyle Program guidelines. Nutrition calculated using Weight Watchers calculator.
NUTRITION: Serves 6- (3 SmartPoints Per Serving) CALORIES: 116 FAT: 2.5 SATURATED FAT: 0.3 CARBS: 1 FIBER: 2 SUGARS: 0.8 PROTEIN: 4