Ontario Turkey breast hot off the grill over cool veggies with a warm miso vinaigrette. Perfect for any time of day.
¾ lb skinless, boneless Ontario Turkey Breast
1 tsp salt
1 tsp pepper
2 cups quinoa
1 cup frozen edamame, thawed and peeled
1 red bell pepper, diced small
1 large carrot, peeled and shredded
1 English cucumber, diced small
6 green onions, chopped
1 cup cooked and chilled or rinsed canned black beans
1 cup corn kernels, fresh or rinsed canned
Preheat BBQ to high. Season Turkey breast with salt and pepper. Grill smooth side down until well seared, about 5 minutes to 7 minutes. Turn over and place on cooler part of grill, cover, and grill on low for another 5 minutes or until cooked. Remove from grill and let rest.
Rinse quinoa and cook per instructions on package. Once cooked rinse again under cold water until slightly chilled.
Arrange a large platter with quinoa in the centre and red pepper, edamame, carrot, cucumber, green onions, black beans and corn in sections around it.
Heat grapeseed oil in medium sized frying pan to medium high. Sauté ginger and garlic until slightly browned. Whisk in apple cider vinegar, miso paste, lime juice, rice vinegar, sesame oil and brown sugar.
Whisk until smooth and fully incorporated, remove from heat. Pour into heatproof bowl. Slice the hot Turkey breast and fan over quinoa. Spoon warm dressing over top.
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