Get two meals using Ottolenghi's simple roast turkey with citrus and herb sauce repurposed to also make a quinoa, with turkey and pomegranates. The result is two economical, gluten-free healthy meals.
Ingredients
- 2 cloves garlic
- 2 handfuls of mint leaves, big stems removed
- 2 handfuls of flat leaf parsley, big stems removed
- 2 handfuls of cilantro
- ½ cup fresh lemon juice
- ½ cup olive oil plus 1 T olive oil
- 1 cup white wine
- 1½ t ground cumin, divided
- Salt and pepper to taste
- 4 turkey thighs
- 1 cup quinoa, rinsed
- 2 cups chicken stock
- 1 onion, cut in thinly sliced rings
- 3 ribs celery
- 3 ounces fresh baby spinach
- ½ cup toasted walnuts
- 1 cup pomegranate seeds
- salt and pepper to taste
Directions
- 1On the first night: Put your garlic cloves in a food processor and blitz. Add herbs and blitz again. Add lemon juice, olive oil, wine, cumin, salt and pepper and blitz again.
- 2Put turkey thighs in a plastic bag and pour the marinade over. Remove as much air as possible and seal the bag. Massage the bag so the marinade coats the turkey and is really worked into the meat. Put it in the refrigerator for up to 24 hours, the longer the better.
- 3Heat oven to 425 degrees. Remove the turkey from the marinade and reserve. Roast the turkey for 15 minutes. Reduce the heat to 350 and continue to roast for another 45 minutes.
- 4Remove the turkey from the oven. If you plan to serve the turkey hot, let stand for 10 minutes before you slice it. If you are planning to serve at room temperature, allow the turkey to cool completely before slicing.
- 5Meanwhile, put the residual marinade into a saucepan and bring just to a boil. Reduce heat to low and simmer for about 15 minutes, until the marinade is reduced by about half. (Note, this will take about twice as long as the Ottolenghi's roast turkey recipe because you are reducing twice as much sauce.)
- 6If serving the turkey hot, also serve the sauce hot. If serving the turkey at room temperature, also serve the sauce at room temperature. Refrigerate extra turkey and sauce for the quinoa the next night.
- 7Put quinoa and chicken stock in a pot and bring to a boil. Reduce heat and simmer covered for 15 minutes. Remove from heat and let rest 5 minutes. Fluff with a fork and set aside.
- 8While quinoa is cooking put remaining 1 T olive oil in a skillet. Saute onion rings and celery on medium high heat until soft and beginning to caramelize. Stir frequently. Add spinach to onions and celery and stir in until just wilted.
- 9Fluff quinoa with a fork and put into a large bowl. Add onion, celery and spinach mixture, walnuts, pomegranates and toss with ¼ cup residual sauce. Season with salt and pepper. Serve in individual bowls. Top each bowl with a spoonful of sauce.
