Crispy Quinoa Turkey Strips
INGREDIENTS FOR TURKEY STRIPS
2 cups uncooked Lundberg Tri-Color Blend Quinoa
2 large eggs, beaten
1 tsp. salt
1 Tbsp. fresh ground black pepper
1 Tbsp. paprika
3 cups peanut oil
1 whole turkey breast
INGREDIENTS FOR DIPPING SAUCE
1/4 cup dijon mustard
1/4 cup honey
A few drops of your favorite hot sauce
PREPARATION FOR TURKEY STRIPS
Preheat oven to 350.
Spread quinoa in a single layer on a large baking sheet and bake in oven for 10 minutes.
Remove quinoa from the oven and place in a food processor or blender on high for three minutes to create quinoa-meal.
Place quinoa-meal in a large bowl. Add salt, pepper and paprika then stir until well blended.
Use a knife to remove breast from turkey, then slice breast meat into strips approximately 3/4 inches thick. Turkey breast must be fully thawed prior to frying.
In a deep Dutch oven or pot, add three cups peanut oil, or enough to fill the pot 3/4 full.
Dip turkey pieces into egg, then dredge in quinoa-meal to coat completely.
Allow coated turkey pieces to rest on a rack or baking pan while you heat peanut oil to 350 degrees. Use a frying thermometer to monitor the oil temperature.
Use tongs to lower one turkey strip into the oil and fry four to six minutes. Monitor the temperature and adjust heat as needed to keep temperature at 350.
Fry the rest of the strips two or three pieces at a time for four to six minutes.
Allow strips to cool on a wire rack before eating.
PREPARATION FOR DIPPING SAUCE
Mix together dijon mustard, honey and hot sauce in a bowl or ramekin.Download Printable Version
Serving Size: 2 strips
Amount Per Serving
Calories from Fat
Total Fat 9g
Sturated Fat 1.5