This is another fabulous, easy and really really healthy meal, courtesy the 7 Year Younger “diet” plan. I am amazed at their batting average. And it’s a good thing that it’s so healthy, and easy, because this went with a lot of wine tonight. Don’t judge me. X just got his first tooth this past minute (I don’t mean to go on about my baby at all, but it’s hard not to be a proud, exhausted mother), and he is not happy. At all. So I wasn’t happy. Until wine. And then this excellent meal. And it all came back into balance. Or at least it will when he finally decides to sleep.
If you are tired, but need a delicious beautiful meal that will also make you feel so healthy you can get away with too much wine, then here is your meal (and, okay, I changed it a lot, here’s my take):
1 large tomato, chopped
1 cup quinoa
1/4 cup loosely packed fresh parsley leaves, chopped
salt and pepper
1 tbsp chopped fresh oregano leaves
1 tbsp chopped fresh mint leaves
1 pound turkey breast cutlets
Grate lemon for 1/4 tsp peel and squeeze 2 tbsp juice. In small bowl, stir together 1 tbsp juice and tomato; set aside.
Prepare quinoa according to package directions. When finished, stir in parsley, salt, pepper, lemon peel and remaining lemon juice.
Meanwhile, in small bowl, combine oregano, mint and oil. Pat cutlets dry, rub with herb mixture on both sides. Sprinkle with salt and pepper to season both sides. Bake turkey in oven for 15 minutes at 400 C. Check to make sure no longer pink throughout, turning over once.
Top turkey with tomato; serve with quinoa.
Word of the day:
Recondite: dealing with very profound, difficult, or abstruse subject matter: a recondite treatise